Fish, chips & Mushy peas

img_0339SERVES 4




1kg floury potatoes, such as King Edward or Maris Piper, peeled and cut into chips
Low calorie cooking spray
4 thick skinless cod or haddock fillets
Salt and freshly ground black pepper
2 eggs, separated
1 level tbsp self raising flour (can be omitted if you like)
a pinch or so of paprika
Lemon wedges, to serve


1 Preheat the oven to 200°C, Gas 6. Boil the chips in lightly salted boiling water for 3-4 minutes. Drain well, pat dry with kitchen towel, return to the pan and cover. Leave to cool slightly then shake the pan to roughen the edges.

2 Line a baking tray with non-stick baking parchment and arrange the chips in a single layer. Spray well with low calorie cooking spray, sprinkle with salt and pepper and bake for 20 minutes or until golden.

3 Meanwhile, line another baking tray with more non-stick baking parchment. Arrange the fish on the tray and season well.

4 Whisk the egg whites in a large bowl until they form soft peaks. Whisk the yolks in another bowl with the flour (if using) and fold into the egg whites along with a pinch of salt and the paprika. Stir to mix well and spoon the mixture over the fish.

5 Bake for 10-12 minutes or until the egg is lightly browned and the fish is cooked through.

6 Serve the fish with the chips, canned or frozen mushy peas, 1 level tbsp tomato ketchup and a lemon wedge for squeezing over.

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