Fish, chips and mushy peas

Ingredients

  • 350g white fish loin
  • 4 Tbsp crushed cornflakes
  • 1tsp heaped mixed herbs
  • 1tsp paprika
  • 1 Tbsp cajun
  • 1 egg or 1 Tbsp ground flax seed with 3 Tbsp water (binder)
  • Sweet Potato x 2
  • 150g Petit Pois
  • Juice of 1/2 lemon
  • 20g butter
  • Salt and pepper to season

Method

  • To make the fish – Mix herbs and spice together and cut the fish loin in two if in one single piece.
  • Coat fish with the rub.
  • Put fish into egg/ binder to cover all over.
  • Put fish into crushed cornflakes to coat all over and place on a baking tray.
  • Cook for the fish for about 30min at 180C (38min in Hattie).
  • To make the potato wedges, cut the sweet potatoes into 6 wedges, or smaller depending on the size of your potatoes. coat in a little oil and bake in the oven along with the fish. NOTE: sweet potatoes wedges take at least 55 min at 180C in the motorhome
  • To make the mushy peas, cook the peas and drain. Mash the peas roughly and add the knob of butter, lemon juice and seasoning.
  • Serve

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