Monday nights are one of those simultaneously amazing yet also awful times. It’s always like I’m struck by a strange combination of pure excitement (yay, Monday is over for another week – onwards and upwards), sheer dread (is it seriously only Monday – I could literally get no further from a lazy Sunday) and exhaustion.
I find it is one of the best nights to tuck in to some serious comfort food. Traditionally it’s take aways night, but no more! The boy and I have taken to recreating some of our fav’ fast foods, and this one is a complete winner.
FISH & CHIPS WITH MUSHY PEAS
FOR THE FISH
- 2 fish filets*
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/8 cup linseeds
- 1 egg
- coconut flour
FOR THE PEAS
- 250g peas (defrosted)
- 1/4 avocado
- juice of 1 lemon
- 1 tsp apple cider vinegar
- 1 tsp coconut oil
FOR THE CHIPS
- 1 large parsnip
- 250g swede
- 2 Tbl coconut oil
- salt & Pepper
- fresh Lime
*Winter sees fish like sole, haddock, hake,and sea bream in season, but this is a versatile recipe and you can use whatever your favourite fish is.
PARSNIP & SWEDE CHIPS
Preheat the oven to 180. Peel your parsnip and swede, chop into thin chips and spread out on a baking tray (lined) so they are evenly spaced(ish).
Sprinkle with salt, paper and drizzle with coconut oil and put in the oven for 45 minutes (with a few intermittent tosses and turns), or until browning at the edges.
Make batter by combining the sunflower seeds, pumpkin seeds and linseeds in a food processor and blend until a fine crumb-like texture is reached.
In a separate bowl, whisk your one egg. In another bowl place your coconut flour. Take your fish fillets and coat in a layer of coconut flower, then a layer of egg, then finish with a layer of your seed crumb.
Leave your ‘battered’ fish until you are almost ready to serve.
Put your defrosted peas into a saucepan on medium heat along with lemon juice, apple cider vinegar and coconut oil, and cook down for around 10 minutes.
Once your peas are very soft, take them off the heat and crush with a fork. Mash in the avocado. (I know this bit sounds odd, but the creamy texture of the ago gives a real richness and fresh twist to this British classic). Salt and pepper to taste.
Fry (battered) fish in a pan with some oil on high for 4-5 minutes on each side, Salt and paper to taste and finish wish a squeeze of lime.