Healthy, gluten free twist to the traditional fried fish & chips
4 cod loins (500g), skinless and boneless
4 medium sized potatoes, cut in half down the length, square off and discard the ends, cut into 1cm slices
2 tbsp. light olive oil
1 large egg
100g cornflakes, gluten-free
200g garden peas, frozen
Preparation time – 30 mins, cooking time – 50-60 mins
Pre-heat the oven to 400°F, gas mark 4, 200°C (180°C fan-assisted).
Line 2 baking trays with My Relationship with Food silicon baking mat or parchment paper.
Rinse the sliced potatoes under cold water to release the starch and drain. Peel and cut into 1cm thick chips, season with salt and paprika and massage it in with the olive oil. Place the chips on one of the baking trays and pop them in the oven for 50-60 minutes (depending how crispy you like them), turn them over after 25 minutes, towards the end, turn them once or twice more.
Take the cod loins and cut into 2cm strips, rinse the fish under cold water, then pat dry with kitchen towel. In a bowl mix together the cornflour, sea salt, white pepper and paprika.
Beat the egg and season with white pepper and sea salt. Place the corn flakes in a food bag, and lightly crush them, then place on plate
Dip the cod into the seasoned cornflour, then the egg and then the corn flakes. Place the fish on the second pre-lined baking tray and put in the oven for 15 minutes, turn them over after 7 minutes.
For the garnish, cook the peas as described on packaging and serve on the side.
LISA’S TIP – Fish & Chips are perfect for a Friday night dinner, baking instead of frying is a much healthier option. The cornflakes on the fish give great texture to this dish. Alternative to the chips, the fish can be served with a green salad, hot or cold.