Goujons with Pea Mash and Rosti Potato Cakes

15 minutes
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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  • 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


  • 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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