Fish or ‘To-Fish’ and Chips and Mushy Peas

Fish and chips is the UK’s national dish. But can the paper that’s replaced traditional newspaper wrap be popped into your recycling bin? In short, no. That’s because it absorbs grease and odours, rendering it no good. Save the waste and knock up a delicious stay at home treat.

We’ve included a plant based version using lemon juice, caper brine and a splash of white wine vinegar to recreate all the flavours of the seaside.

Serves [4]

Ingredients

Fish

4 white fish fillets, (find out more about sourcing more sustainable fish)
100g of flour, seasoned with salt and pepper

Plant based ‘to-fish’, it’s tofu-ish (see what we did there)

For a plant based alternative try using firm tofu (600 grams for 4 people), slice long fillets no thinner than 1.5 centimetres at any point.
Marinade in the juice of one lemon and a tablespoon of caper brine, mixed with a splash of white wine vinegar for 20 minutes. Then wrap in nori seaweed sheets (the stuff you roll sushi in) before battering.

Batter recipe (same for fish)

200 grams of flour (plain or self raising are fine)
300 mililitres of lager (or sparkling water)
5 grams of mild curry powder
Pinch of sea salt and pepper

Quick mushy peas

2 shallots, diced
1 garlic clove, diced
50 grams of butter (or plant based spread)
400 grams of peas
Half a lemon, juice
10 mint leaves (optional)
Pinch of sea salt and pepper

Chips

Six potatoes (floury ones like Desiree or Maris Piper work best, the wonkier the better)
Enough vegetable or groundnut oil to deep fry in.

Method

To make the fish batter recipe combine all the ingredients, flour, lager (or sparkling water), salt, pepper, and curry powder in a bowl and whisk until smooth.
For the quick mushy peas, sweat down the garlic and shallots in the butter. Add the peas and toss in the hot butter (or plant based spread). When most of the peas are soft, pulse for 10 seconds in the blender and return to the pan and keep warm.
To make the chips. Peel the potatoes and cut them into even-sized, not too thin batons. Wash under cold water to remove any starch. Heat the oil in a deep fat fryer to 130C. Fry the chips for 7-8 minutes until soft. Lift out of the oil and drain.
Reheat the oil to 180C and return the chips to the pan, cooking until they are crispy and golden. Drain well and season with sea salt. Keep in warm place while you cook the fish or ‘to-fish.’
Toss the fish or ‘to-fish’ in the seasoned plain flour and pat off. Dip in the batter and allow most of the batter to run off the fish. Hold each fillet halfway into the oil for 30 seconds before lowering it in gently - if you let go straight away it will sink to the bottom and stick, and might splash you too.
The fish or ‘to-fish’ should take approximately 4 minutes and 30 seconds to cook (for the ‘fish' this will depend on how you have sliced the tofu, so look out for a delicious golden colour on the batter). Remove and drain thoroughly on kitchen paper.
Serve the fish or ‘fish’ and chips with the warm crushed peas and a wedge of lemon.

Food savvy tip

Shockingly, nearly one third – 30% of the world’s fisheries are now over-fished. Find out what you can do to make sure your Friday night feast isn’t contributing to this here.