We all love fish and chips, particularly on a Friday night. But getting a take-away might not be the best choice. Rather than a traditional batter, cover the fish of your choosing with an almond crust.
Make your own chips and try them coated in parmesan and serve them with some minted mushy peas, a lower sugar alternative than ketchup. Follow the recipe below:
Ingredients: For the parsnip fries:
- 2 large parsnips, peeled and sliced into chips
- 1 tbsp coconut oil
- 2 rosemary sprigs, chopped
- Salt and black pepper
For the cod:
- 1 free-range egg
- 1 tbsp ground almonds
- 25g flaked almonds
- 1 tsp dried dill
- 2 cod fillets
- Cracked black pepper
For the minted mushy peas:
- 300g frozen peas
- 1 tbsp butter
- 6 mint leaves
- Preheat the oven to 200°C/fan 180°C/gas mark 6.
- Place the parsnip chips in a large bowl. Melt the coconut oil in the microwave for 15-20 seconds and pour it over the chips. Add the rosemary, salt and pepper, and toss the ingredients together. Place the seasoned fries on a flat baking tray and bake them for 20-25 minutes, turning them once or twice to ensure all sides are golden and crisp.
- Beat the egg with a fork in a shallow bowl. In another bowl, combine the ground almonds, flaked almonds, dill and a sprinkle of pepper. Spread the mixture on to a plate. Dip the cod fillets, 1 at a time, into the egg mixture and then into the almond coating. It might not stick easily, so you may have to press the fillets into the almonds. When the parsnips are halfway through cooking, add the fillets to the baking tray and bake for another 10-15 minutes until the crust is golden.
- Boil the peas in a small saucepan according to the instructions on the packet. Drain. Place the peas back into the saucepan with the butter and sauté for 1 minute until the butter melts and coats the peas entirely. Remove the pan from the heat, season and add the mint. Using a hand blender, purée the peas roughly so that some texture remains.
- Serve the fish with the mushy peas and crispy parsnip fries – for an extra fish shop feel, wrap the fries in newspaper!