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    • Goujons with Pea Mash and Rosti Potato Cakes

    Mark Sharron
    Easy
    15 minutes
    4
    This is a twist on fish and chips. Instead of regular chips, we use mashed peas and crispy potato rosti for a delicious dish.
    1 rating
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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

    • Step-by-step Method for Goujons with Pea Mash and Rosti Potato Cakes
    • Preheat your oven to 120°C (to keep components warm for serving).
    • Peel the waxy potatoes and grate them using a coarse grater.
    • Squeeze excess water from grated potatoes using a clean kitchen towel.
    • Season grated potatoes with sea salt and ground black pepper.
    • Heat 1 tablespoon rapeseed oil in a non-stick frying pan over medium heat.
    • Add grated potatoes in small handfuls, pressing each into a flat cake shape.
    • Cook potato cakes until golden brown on one side, about 5 minutes.
    • Flip each cake, add 1 tablespoon butter to pan and cook until second side is golden and cooked through, about 5 more minutes.
    • Transfer finished rosti cakes to a baking tray and keep warm in the oven.
    • Bring a small pot of water to a boil for the peas.
    • Add frozen peas and cook for 2–3 minutes until tender.
    • Drain peas and transfer to a bowl.
    • Add 1 tablespoon butter, 1 tablespoon extra virgin olive oil, and a handful of mint leaves to peas.
    • Mash peas using a fork or potato masher until mostly smooth with some texture.
    • Season pea mash with sea salt and black pepper to taste; keep warm.
    • Prepare three shallow bowls: one with 3–4 tablespoons flour, one with 75g flour mixed with 200ml cold beer (to form a smooth batter), and one empty for dredging.
    • Pat the fish goujons dry with a paper towel.
    • Dredge fish pieces lightly in dry flour, shaking off excess.
    • Dip each piece into the beer batter, allowing excess to drip off.
    • Heat sunflower or rapeseed oil in a deep frying pan to 180°C (test with a bit of batter—it should sizzle and float).
    • Fry battered goujons in batches for 2–3 minutes per side until golden and crisp.
    • Drain goujons on paper towels, season lightly with sea salt.
    • Plate each serving with a bed of pea mash, a rosti potato cake, and several hot goujons on top.
    • Garnish with lemon wedges and a few extra mint leaves for brightness.
    • Serve immediately for maximum crispness and freshness.