Fish and chips with mushy peas - Starts at 60

Name: Fish and chips with mushy peas - Starts at 60
Ingredients: 1/3 cup (50g) plain flour; 2 eggs, lightly beaten; 3 cups (210g) fresh breadcrumbs; 1 tsp dried chilli flakes; 4 skinless snapper fillets (order from your local fish shop and/or speak with your fishmonger for an alternative), cut into 4cm-wide strips; Sunflower oil, to shallow-fry; 1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips; 3 rosemary sprigs, leaves picked; 1/4 cup (60ml) olive oil; 2 garlic cloves, thinly sliced; 25g unsalted butter; 400g fresh peas (or frozen, thawed); 1 small bunch tarragon, leaves finely chopped; Juice of 1/2 lemon, plus lemon wedges to serve

startsat60.com

The mushy peas added an element of sweetness and tenderness to the deliciously crunchy and salty fish and chips.

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Ingredients

1/3 cup (50g) plain flour
2 eggs, lightly beaten
3 cups (210g) fresh breadcrumbs
1 tsp dried chilli flakes
4 skinless snapper fillets (order from your local fish shop and/or speak with your fishmonger for an alternative), cut into 4cm-wide strips
Sunflower oil, to shallow-fry
1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips
3 rosemary sprigs, leaves picked
1/4 cup (60ml) olive oil
2 garlic cloves, thinly sliced
25g unsalted butter
400g fresh peas (or frozen, thawed)
1 small bunch tarragon, leaves finely chopped
Juice of 1/2 lemon, plus lemon wedges to serve