Jamie Oliver's quick fish and chips recipe with a twist
For those pining to replicate their beloved chippy at home, Jamie Oliver's fish and chips recipe might be the top pick.
The celebrity chef has crafted a simple 'cheat' version complete with a bacon crumb, crushed peas and a mint sauce.
Jamie's website boasts handy hints for those attempting the dish.
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The site advises: "Feel free to add an extra flavour to your wedges as they roast, such as a herb or spice. My River just loves smoked paprika at the moment. If you don't want to use bacon in the crumb, swap it out for anchovy, sun-dried tomato, or a herb."
Variety is key when it comes to vegetables, according to Jamie, reports the Express.
The site suggests: "You can mix things up on the veg front. I like to add frozen edamame and broad beans to the peas before smashing them, or roughly chopped fresh asparagus or green beans would work a treat, too."
Ingredients
800g potatoes
olive oil
one rasher of higher-welfare smoked streaky bacon
100g stale bread
50g plain flour
one large free-range egg
four x 125g white fish fillets, skin on, scaled, pin-boned, from sustainable sources
500g frozen peas
one bunch of mint (30g)
For an amateur chef aiming to recreate this seaside staple, here are the steps:
Method
Begin by setting your oven to 220C/425F/gas 7.
Then clean and cut the potatoes into 2cm wedges, toss them with a tablespoon of olive oil, a sprinkle of salt and pepper and lay them out on a tray.
They need about 40 minutes to turn golden and crisp, remember to give them a shake halfway through.
While waiting, finely chop your bacon and throw it into a blender along with the bread and a spoonful of oil; blitz into breadcrumbs and scatter them onto a plate. Lay out some flour on a separate plate and whip up an egg on another.
One at a time, coat the fish in flour, then dip it into the egg, allowing any excess to drip off, and finally roll it in the bacon crumb. Arrange them on a non-stick baking tray and roast for 15 minutes, or until they turn golden.
Boil the peas in a pan of salted water, then drain and mash thoroughly.
Place the mint leaves into a pestle and mortar, grind them into a paste, then mix in one tablespoon each of red wine vinegar and extra virgin olive oil, and season to taste. Serve the fish and chips with the mashed peas, topped with the mint sauce.