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Fish, chips & mushy peas

Skip the local chippy, and make your own fish and chips instead!

Fish, chips & mushy peas

Total Time 55 min

Prep 15 min

Cook 40 min

Serves 4

Difficulty Easy


650g Potatoes,, peeled and cut into chips

20 sprays Calorie controlled cooking spray

3 slices WW Sliced White Danish Bread

1 tsp Mustard Powder

1 tbsp Parsley, chopped

1 tbsp Plain White Flour

1 medium Egg,, beaten

4 medium fillets Coley

250g Peas, fresh or frozen

30g Half Fat Crème Frâiche

1 tbsp Mint, chopped

1 Lemon, cut into wedges


1. Preheat oven to 200°C, fan 180°C, gas mark 6. Mist the chips with cooking spray, place on a tray and bake for 40 mins.

2. Meanwhile, toast the bread, then blitz in a blender to make crumbs. Stir in the mustard and parsley. Dip the fish in the flour, the egg and then the crumbs. Place on a tray misted with cooking spray. Bake for 20 mins.

3. Boil the peas for 3–5 mins. Drain and crush with a fork.  Stir in the crème fraîche and mint. 

4. Divide the peas, chips and fish between 4 plates. Serve with lemon wedges for squeezing.

Recipe courtesy of Weight Watchers

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