Method

1. Preheat the oven to 200C fan and chop the potatoes into 1.5 cm thick chips, (you can leave the skins on for a rustic feel). Add 1 tbsp of oil to a large roasting tray in leave to heat in the oven for around 10 minutes. Whilst the oil is heating, put the chips into saucepan of boiling water for around 4-5 minutes until they are parboiled. Drain the potatoes and leave them in the colander to steam over the hot pan (off the heat) for another couple of minutes.
2. Toss the chips in tbsp of oil and then add them to the baking tray of hot oil, making sure they lie in a single layer. (Be careful that the oil doesn’t spit or splutter)
3. Leave them to cook for 10-15 minutes before turning the chips, then bake again for at least 10 minutes – until they are golden and crisp. You may need to flip them again during this process.
4. Once you have the chips in the oven, start on the fish. Toast the bread lightly and make into breadcrumbs using a food processor (grate it if you don’t have a processor!) Dry the fillets with paper towels before coating them in 1tbsp flour. Dip the fillets in the beaten egg then cover them in breadcrumbs. Roast the fish with the chips for 15-20 minutes until all are golden.
5. Then cook the peas in a little water in the microwave for 2 minutes. Drain the excess water and add a knob of butter, lemon juice, chopped mint and season well. Mash the peas with a fork until you have your ideal consistency.
6. Serve the fish with chips, mushy peas, tartare sauce and lemon wedges for a lighter version of a takeaway.