How to Make Fish and Chips

Ingredients

• 1 egg, beaten
• 2¼ oz (60 g) dried wholemeal breadcrumbs
• 2 tsp low-salt season-all
• 4 skinless cod loin fillets, about (140 g) 5 oz each
• 1 lb 5 oz (600 g) large floury potatoes, scrubbed and cut into chunky chips
• 1 tsp garam masala
• 1 tsp paprika
• ½ tsp salt
• 1 tbsp ground nut oil
• cooking spray, for oiling
• 11 oz (320 g) frozen peas

• 2 tbsp light mayonnaise
• 1 tbsp fat-free Greek-style yogurt
• 2 tsp lemon juice

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Put the beaten egg in a shallow dish. Put the breadcrumbs in a separate shallow dish and thoroughly stir in the season-all. Dry the fish fillets on kitchen paper.
2. Dry the potato chips on kitchen paper. Put them into a large bowl and stir in the garam masala, paprika, salt and oil. Combine thoroughly, then spread out the chips on a baking tray. Bake on the top shelf of the preheated oven for 5 minutes.
3. Meanwhile, coat each fish fillet first in the beaten egg, allowing any excess to drip back into the dish, and then in the breadcrumbs. Place them on a separate baking tray lined with baking paper and spray thoroughly with cooking spray.
4. Put the fish in the oven on the shelf beneath the chips and bake for 5 minutes. Turn the chips over with a large spatula and return to the oven for a further 10 minutes, or until the chips are crisp on the outside and soft in the centre and the fish is cooked through.
5. Meanwhile, bring a small saucepan of water to the boil, add the peas and cook for 5 minutes, or until tender. Drain and keep warm.
6. To make the sauce, combine the mayonnaise, yogurt and lemon juice in a small bowl.
7. Serve the fish and chips immediately with the peas and sauce.