Fish and Chips with Smashed Peas and Tartare

Fish and Chips with Smashed Peas and Tartare

Ready in 40 minutes Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, May 12, 2019.

Ingredients

Chips

  • 800g baby potatoes
  • 2 carrots

Fish

  • 3 Tbsp GF flour
  • 1 pack fish spices
  • Zest of 1/2 lemon (optional)
  • 1 pack market fish

Smashed Peas

  • 1/2 pack baby silverbeet
  • 1/3 cup GF chicken stock
  • 250g frozen peas

To Serve

  • 1 lemon
  • 1 pack tartare sauce

Have Handy

  • oil
  • pepper
  • salt
  • butter

Steps

  1. Cook chips Preheat oven to 230°C. Cut potatoes and carrots into chips. Toss on a lined oven tray with a drizzle of oil. Season and cook for 25-30 minutes, until golden and tender.
  2. Prep fish Combine flour, fish spices and lemon zest in a bowl. Pat fish dry and cut any larger fillets in half. Season and coat fish in seasoned flour.
  3. Prep veggies Roughly chop silverbeet and set aside. Cut lemon into wedges.
  4. Cook peas Bring stock to the boil in a pot with a lid. Once boiling add peas and cook, covered for about 4 minutes, until just tender. Add silverbeet and cook, covered, for 1 minute further, until wilted. Remove from heat and mash with a knob of butter. Season to taste and cover to keep warm.
  5. Cook fish When chips have 2 minutes remaining, heat a drizzle of oil and knob of butter in a non-stick fry-pan on medium-high heat. Shake excess flour off fish and cook, in batches, for 1-2 minutes each side, until just cooked through. Add more oil as needed.
  6. Serve fish, chips and peas with tartare sauce and a lemon wedge.

Nutritional Information

Energy 2424 kj
579 kcal
Protein 39.4g
Carbohydrate 42.8g
Fat 26.5g