Salt and pepper fish goujons & chips with crushed peas

Name: Salt and pepper fish goujons & chips with crushed peas | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 850g Floury Potatoes, cut into long chips – peeled or unpeeled; 150g Plain Flour, plus 2 tsp; 300ml Vegetable or Sunflower Oil for frying; 1 tsp Baking Powder; 2 tsp freshly ground black Pepper; 2 x 260g packs fresh Cod or Hake fillets or 550g frozen white fish fillets, defrosted; 1 small Onion, diced; 20g fresh Ginger, peeled and finely grated; 400g Frozen Peas; 1 Lime, zested and ½ juiced, ½ cut into wedges (or lemon wedges to serve)

The Friday night chippy tea just got cheaper and even more cheerful with this tasty twist on a weekend winner.

By Asda Good Living,21st August 2023

Cook: 45 Mins

Serves: 4

Price: £1.62 per serving

Nutritional Information

Each 440g serving contains

Energy
11422kj
620kcal

31%

Fat
19.4g

Med
28%

Saturates
1.8g

Low
9%

Sugars
7.9g

Low
9%

Salt
0.92g

Low
15%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2596kj/620kcal

Ingredients

850g Floury Potatoes, cut into long chips – peeled or unpeeled

150g Plain Flour, plus 2 tsp

300ml Vegetable or Sunflower Oil for frying

1 tsp Baking Powder

2 tsp freshly ground black Pepper

2 x 260g packs fresh Cod or Hake fillets or 550g frozen white fish fillets, defrosted

1 small Onion, diced

20g fresh Ginger, peeled and finely grated

400g Frozen Peas

1 Lime, zested and ½ juiced, ½ cut into wedges (or lemon wedges to serve)

Method

To make the chips, heat the oven to 200°C/180°C fan/gas 6. Line a large baking sheet with baking paper and tip on the potatoes. Scatter with the 2 tsp of plain flour and seasoning. Toss to coat, drizzle over 1½ tbsp of the oil and toss again. Bake for 35 mins, stirring halfway, until golden, crisp and cooked through.

For the batter, put the plain flour into a big mixing bowl with the baking powder and black pepper. Using a whisk, gradually incorporate 175ml of very cold water to make a smooth batter. Cut each fish fillet into 4 chunky strips.

Gently fry the onion and ginger together in a saucepan in another tbsp of the oil. Cook for around 10 mins until the onion is soft but not coloured. Stir in the frozen peas with the lime zest then immediately take off the heat while you fry the fish.

Fill a 25cm high-sided frying pan with ½ cm of oil and heat over a medium heat until the oil shimmers and a dribble of batter sizzles as it hits the oil, taking about 1 min to get dark golden brown and crisp. Dip fish pieces, one at a time, into the thick batter to coat. Carefully lift into the oil. Fry ½ the goujons for 5–6 mins, turning halfway, until golden and crisp and the fish flakes easily (turn down the heat if it is browning too quickly). Lift onto a kitchen paper-lined tray and season with salt. Repeat to cook all the goujons. When the chips are done, turn off the oven and keep the fried fish warm in there.

To make sure the peas are piping hot, stir-fry them for 2–3 mins, crushing some with a potato masher. Stir in the lime juice with seasoning and then cut the remaining lime half into wedges. Serve the fish, chips and peas with extra lemon or lime wedges.