Crowd pleasers

Fish, chips and mushy peas

To relax at the start of the weekend, if you are not going for the traditional Friday Fish and Chips take away then choose then next best thing!

Fish and chips served with Batchelors Mushy Peas
A real

What you'll need

  • 4 frozen, battered cod fillets
  • 4 large potatoes, peeled and diced
  • 1-2 tins of Batchelors mushy peas

Let's get going

  1. 1Peel the potatoes and chop into long thin sticks. 
  2. 2Tip the potatoes into a saucepan, add enough water so you cover the potatoes and bring to the boil. 
  3. 3Turn the oven to 220ºC/fan 200ºC/gas mark 7 whilst the potatoes are boiling.
  4. 4Drain the potatoes, shake them out onto a roasting pan and drizzle with oil.
  5. 5Place the cod fillets onto the same roasting pan as the chips and bake for 20 minutes.  
  6. 6Heat the Batchelors mushy peas as per instructions.
  7. 7Take the cod and chips out of the oven when crisp and serve up with a side of mushy peas. 
Pie and mash
Crispy crumb cod