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    • Goujons with Pea Mash and Rosti Potato Cakes

    Mark Sharron
    Easy
    15 minutes
    4
    Amount Per Serving: Calories 450; Fat 23g; Carbs 85g; Cholesterol 80mg; Sugars 6g; Fibre 0g; Protein 22g; Sodium 1.0g
    This is a twist on fish and chips. Instead of regular chips, we use mashed peas and crispy potato rosti for a delicious dish.
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    Ingredients

    • For the Fish
    • Sunflower or rapeseed oil, for frying
    • 500g skinless fish fillets, such as haddock, cod or hake, cut into goujon-sized pieces
    • 3–4 tbsp plain flour, plus 75g for the batter
    • 200ml cold beer
    • Lemon wedges, to serve
    • For the Rosti Potato Cakes
    • 600g waxy potatoes, peeled
    • 1 tablespoon rapeseed oil
    • Sea salt and ground black pepper
    • 1 tablespoon butter
    • For the Pea Mash
    • 1 tablespoon butter
    • 200g frozen peas
    • 1 tablespoon extra virgin olive oil
    • A handful of mint leaves

    Method

    • Begin by making the fish goujons. For these, mix the flour and 600ml water in a bowl, and mix to make a thick batter.
    • Fill deep-fat fryer or pan one-third full with oil, and heat to 170°C.
    • Fry the fish, a handful at a time, turning once, before lifting it out onto kitchen paper. Drain on kitchen paper, and keep them warm in a low oven.
    • To make the pea mash, cook peas, butter, oil and mint in a pan until just tender. Season with salt and pepper, and serve.
    • To make the rösti potatoes, peel potatoes and grate on a coarse grater or potato ricer into a bowl of cold water. Drain well and divide the mixture.
    • Prepare a large frying pan with the oil.
    • Flatten the grated potatoes with a spoon or the back of a fork, and cook over medium heat until golden and crisp. Season well.
    • Serving Suggestions: Serve the fish with the rösti, and pass a jar of the pea mash.

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