For so many years, i’ve been scared of fish – i know that sounds completely irrational, and simply madness to so many of you – but its not from a lack of trying to love it. I even got myself a job in a fish restaurant during school & uni to try and love it….10 years on, i’m not quite there, dont get me wrong, i indulge in smoked salmon too often, and even like mussels (sometimes), but Im not at a point where i could eat a whole fish on a plate without feeling slightly ill at the thought of it – BUT I certainly have a lot of fun trying to be a fish lover, and wont give up until i am there!! Heres my take on gluten free Saturday afternoon fish and chips served with minty mushy peas and sweet potato wedges!
1 sweet potato cut into wedges
1 cup of peas
1 tbsp creme fraiche
1 tbsp mint sauce
1 egg (seasoned with salt & pepper)
1 cup rice flour (or any GF alternative)
2 cups gluten free breadcrumbs (i whizzed up 4 slices of bread)
Sprinkling cayenne pepper, chilli powder & paprika & the zest of 1 lemon
2 cod, haddock, lemon sole or whiting fillets (or any other white fish)
Oil (veg oil or whatever you usually cook with)
Set the over to 180, and put the sweet potato wedges in to roast (tossed in some oil) for 25-30 minutes.
Meanwhile, prepare the coating:
- Whisk up the egg, s&p in one bowl
- Add the flour in another bowl
- Add the breadcrumbs with the lemon zest and spices to the third with some s&p, and mix well
Cut the fish into fillets, and then add the fish to the flour, then the egg, then the breadcrumbs before adding to a pan with hot oil for 2 minutes each side (depending on thickness of fish)
Meanwhile, cook the peas in boiling water for a couple of minutes before draining and mashing with a potato masher (you can blitz these in a nutribullet, or food processor if you prefer smooth mashy peas). Add the creme fraiche & mint sauce and season to taste.
Serve with some lemon mayo & some lime wedges on a big platter for all the family to dig in straight away!