fish, chips and mushy peas


This is one of the best known English dishes, and particularly the "mushy peas" are enjoyed mainly in the Northern parts, along the coast.

It is very quick and easy to make (especially if you can buy really good frozen fish fingers such as Waitrose brand ones - they are fantastic!)

You can fry the fish as fillets but I, and most children, prefer the fish fingers - 2cm x 10cm cuts of white sea fish, rolled in breadcrumbs and fried or baked in the oven :)


600g good white sea fish (like cod)
2 eggs (beaten)
salt and pepper
dash of milk
olive oil

Cut the fish in "fingers". Add salt and pepper to about half a cup of flour. Roll the fish fingers in the flour, then in egg then in breadcrumbs. Then in egg again and in breadcrumbs again.
Shallow fry in olive oil for a few minutes on each side, until the fingers are golden.

Alternatively, place them on some baking paper and sprinkle oil on them. Bake in hot oven (200 Celsius) for 10 - 15 minutes.


500g potatoes (if they have thin and clean skin - don't peel them, the chips will be tastier with the skin on)
good quality vegetable oil

Cut the potatoes into fat chips and cook in salty boiling water for 8 minutes.
Dry the chips and deep fry them in hot oil until golden and crispy on the outside, and mushy on the inside.
Drain on paper towels, sprinkle with salt and serve hot.


500g frozen peas
a knob of butter (about 50 g)
fresh mint (as much as you like, i usually use a handful)
salt and pepper to taste

Place the peas, butter and chopped mint in a pan and cook on moderate heat for about 10 minutes, until the peas are defrosted and cooked through but still bright green.
Place the mixture into a blender, add salt and pepper and blend into a textured mush (not too finely).

Serve hot with chips and fish fingers.

Bon apetit!


  • dviz, 04.10.2010. u 14:39
    Hm, prva reakcija njam, al k vragu od prženog mi bude loše cijeli dan i noć, unatoč nekim kiselim dodacima sa strane koji pomažu razgradit. al volim to i teško odustanem od nj.
    žurim sad, al vratit ću se s daljnjim komentarom i pitanjima za prženje.

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