Posh Fish & Chips

Method

1. Preheat oven to 200ºC/180ºC Fan/Gas mark 6.
2. Toss the chips in half the oil and spread evenly over a baking sheet. Bake in the oven for 40 minutes.
3. Meanwhile prepare the fish by placing the bread, half the parsley and lemon zest in a food processor and blitz until like rough breadcrumbs.
4. Stir through a tablespoon of oil.
5. Place flour, egg, and crumbs on separate plates and dunk each fillet in flour, then egg, finishing with the crumbs. Place on a non-stick baking sheet and bake for the last 12 minutes of chips’ cooking time.
6. While the fish is cooking, cook the peas in boiling water for 4 minutes, drain and mash with the ProActiv spread, capers (if used), mint and remaining parsley and lemon zest.
7. Add the yogurt to achieve a soft consistency and serve with the fish and chips.

Method – Air Fryer

1. Toss the sweet potato wedges in half the oil and air fry at 200°C for 18-22 minutes, shaking halfway.
2. Prepare the fish by placing the bread, half the parsley and lemon zest in a food processor and blitz until like rough breadcrumbs.
3. Stir through a tablespoon of oil.
4. Place flour, egg, and crumbs on separate plates and dunk each fillet in flour, then egg, finishing with the crumbs. Place on a non-stick baking sheet and bake for the last 12 minutes of chips’ cooking time.
5. Air fry on a lined basket at 190°C for 10-12 minutes until golden and flaking.
6. While the fish is cooking, cook the peas in boiling water for 4 minutes, drain and mash with the ProActiv Buttery, capers (if used), mint and remaining parsley and lemon zest.
7. Add the yogurt to achieve a soft consistency and serve with the fish and chips.