Fish, chips and mushy peas

A classic British staple, fish and chips were one of the few foods that weren’t rationed during World War Two, apparently. Some say they taste better eaten out of paper but here I’ve opted for a plate instead!

Serves 2

Ingredients

For the fish

• 1 medium egg, beaten
• 4 tbsp rice flour
• 400g/14 oz cod loin, cut into 2 pieces
• 40g/1 1/2 oz Lucy Bee coconut oil
• Himalayan salt and ground black pepper
• Lemon wedges, to serve

For the chips

• 500g/1lb 1 oz potatoes, ideally Maris Piper, King Edward or Roosters (my favourite)
• 1 tbsp Lucy Bee coconut oil

For the mushy peas

• 1 tsp Lucy Bee coconut oil
• 200g/generous 1 1/2 cups frozen peas
• 30g/1 oz Greek yoghurt or lactose-free yoghurt
• Lemon juice, to taste

Method

1. Preheat the oven to 200°C/400°F/gas mark 6 and place a large baking tray in the oven.

2. Put the beaten egg in a shallow dish and put the rice flour, with a pinch each of salt and pepper, in a second shallow dish. Dip each piece of fish first into the egg, coating it well, then in the seasoned flour, shaking off any excess flour. Set aside in the fridge.

3. Peel the potatoes and cut them into chips. Bring a pan of water to the boil, add the chips, bring it back to the boil and cook for 3 minutes. Drain then add the coconut oil, which will melt quickly. Gently toss the chips in the oil so they are all coated. Spread the chips out evenly over the hot baking tray and cook in the oven for 20–30 minutes until crisp and golden, checking and turning them every 5–10 minutes.

4. When the chips have been in the oven for 10 minutes, melt the coconut oil for the peas in a saucepan, add the peas, cover and cook over a medium heat for about 4 minutes or until cooked, stirring occasionally. Add the yoghurt, a squeeze of lemon juice and some salt and pepper. Mash using a potato masher, adding more seasoning and lemon juice if required. Keep warm while you cook the fish.

5. Heat the coconut oil in a deep, heavy-based frying pan over a medium heat and, when hot, add the fish and cook for about 3 minutes, then turn and cook for a further 3–5 minutes, until just cooked through (check with a sharp knife inserted into the middle, and bearing in mind it will continue to cook off the heat).

6. Remove from the heat and let the fish sit in the frying pan for 3 minutes before serving with the chips, mushy peas and lemon wedges.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.