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John and Lisa's Weekend Kitchen

Green Fish And Chips With Peas And Edamame

John and Lisa have a green theme in their weekend kitchen today. Up next it is fish and chips with vibrant peas and edamame.

Green Fish And Chips With Peas And Edamame

Serves 2



  • 4 Plaice, Cod Or White Fish Fillets, Skin On & Pinboned 

  • Butter

  • Vegetable Oil For Frying

To Coat

  • 200g Plain Flour 

  • Sea Salt And Black Pepper 

  • Lemon Zest

  • 1 Bunch Of Flat-Leaf Parsley 

Edamame & Peas

  • 200g Frozen Peas 

  • 200g Frozen Edamame 

  • 2 Spring Onions, Finely Sliced 

  • 2 Gherkins Finely, Chopped 

  • A Few Sprigs Of Flat-Leaf Parsley, Chopped 

  • 1 Tbsp Capers 

  • 1 Red Chilli, Diced 

  • Olive Oil 

  • 1 Lemon 

Wasabi Mayonnaise

  • 100g Mayonnaise 

  • 2 Tsp Wasabi Powder 

Straw Potatoes

  • 4 Large Potatoes

  • Vegetable Oil For Frying


1. To Make The Coating For The Fish, Add All Ingredients Into A Shallow Bowl Or Tray, Stir Everything Together, Dip The Fish On Both Sides Into The Coating And Place In The Fridge Until Ready To Cook. 

2. Cook The Peas And The Beans, Drain And Whilst Hot Stir In The Rest Of The Ingredients, Drizzle With A Little Oil And A Squeeze Of Lemon Juice. 

3. For The Straw Potatoes, To Make These It Is Helpful To Have A Mandolin Or A Slicing Attachment For A Mandolin As You Need To Get Them Super Thin. Slice The Large Potatoes Very Thinly, So Thin That If Held Up To The Light It Will Shine Through, Or You Can Use The Shredding Attachment. Then Shred Super Finely Into Matchsticks. 

4. Wash The Sliced Potatoes Until The Water Is Clear, Removing All The Starch. Then Drain And Pat Dry With Kitchen Paper.  

5. Fill A Deep Fryer Or Large Pan With Oil Then Carefully Heat To 180ºc.  Fry In Batches, Until Super Crispy. This Won’t Take Very Long As The Chips Are Super Thin. Remove From The Oil And Drain Well. Place On Absorbent Paper, Whilst Still Warm And Sprinkle With Salt To Keep The Chips Crispy. 

6. For The Wasabi Mayo Simply Mix Both The Ingredients Together. 

7. To Cook The Fish, Heat 100ml Of Vegetable Oil In A Large Frying Pan. When The Pan Is Hot Lay In The Fish Fillets Skin Side Down With A Knob Of Butter And Cook For Around Three Minutes Each Side. 

8. Plate Up Your Warm Beans And Lay Over Your Fish.  Add A Squeeze Of Lemon Juice And Butter To The Pan, Then Spoon Over Some Of The Nutty Butter And Serve With A Pile Of Your Straw Potatoes And Wasabi Mayo. 

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John and Lisa's Weekend Kitchen