An easy spin on British-style fish and chips, featuring bacon crumb, smashed peas and quick mint sauce.
1 rasher of higher-welfare smoked streaky bacon
100g stale bread
50g plain flour
1 large free-range egg
4 x 125g white fish fillets, skin on, scaled, pin-boned, from sustainable sources
500g frozen peas
1 bunch of mint (30g)
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1. Preheat the oven to 200 fan-forced (220C conventional). Scrub the potatoes, chop lengthways into 2cm wedges, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then arrange in a single layer on your largest roasting tray. Roast for 40 minutes, or until golden and cooked through, shaking halfway. Meanwhile, roughly chop the bacon and place in a food processor, tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate. Spread the flour across a second plate, and beat the egg on another. One by one, turn the fish in the flour, then the egg, letting any excess drip off, and finally turn in the bacon crumb. Line up on a baking tray and roast for 15 minutes, or until golden.
2. Cook the peas in a pan of boiling salted water, then drain and mash well. Pick the mint leaves into a pestle and mortar, pound into a paste, then muddle in red wine vinegar and extra virgin olive oil, and season to perfection. Serve the fish and chips with the peas, dolloped with the mint sauce.
Jamie's Easy Meals for Every Day, on Wednesdays at 7.30pm on 10.