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Fish & Chips With A Difference

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Dinner (1875)      Healthy (1681)      Fish (209)      Pancakes (54)      Supper (34)      Chips (24)      Mushy Peas (1)     


fish & chips, mushy peas, pancake batter


This is fish and chips, but not as you know it. Batter, but no oil, seasoning, but no salt. It is a healthier way to enjoy fish and chips, and tastes delicious.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 2

Ingredients
1 large baking potato/sweet potato
2 sole fillets
160g peas
1 tbsp butter
2 tsp paprika
1 tbsp nori flakes
1 tbsp lemon juice
125g plain white flour
1/2 tsp baking powder
1 egg
300ml almond milk
Ground pepper to taste

Method
Beat together the flour, baking powder, egg, milk, and lemon juice.
Pre-heat oven to 220 ༠C/ 200 ༠C fan/375༠F/7 Gas.
Slice the baking potato/sweet potato into thick chips or wedges (leave the skin on).
Dip the chips in pancake batter and sprinkle with pepper and nori flakes.


fish & chips, mushy peas, pancake batter


Bake in the oven for ten minutes, and then lower the temperature to 180 ༠C/ 160 ༠C fan/325༠F/5 Gas.

Dip the fish in the batter and then bake in the oven with the chips for another twenty minutes.


fish & chips, mushy peas, pancake batter


In a food processor, purée the peas with butter and paprika.


fish & chips, mushy peas, pancake batter

Serve one fillet of fish and half the peas and chips per person.

Categories
#Fish
#Chips
#Pancakes
#Mushy Peas
#Dinner
#Supper
#Healthy
I like this Recipe - 5
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