Fish and Chips with a Twist
Serves 220 mins prep30 mins cook
Enjoy a plant-based rendition of the classic fish and chips with crispy chips, homemade mushy peas, and tartar sauce. Using cod almighty fish fillet alternative made with rice flakes, this dish allows you to relish the flavors without traditional fish.
0 servings
What you need
Instructions
1: For the chips, slice the potatoes, then soak in cold water to remove the starch. 2: Pat dry with a tea towel, then season with salt, pepper + olive oil (add garlic powder + paprika if desired). 3: Place in an air fryer, air fry for 15-20 minutes (turning halfway), until crispy on the outside; if using an oven, roast at 200 Celsius until crisp. 4: For the mushy peas, boil the peas until tender, then blend with mint, butter, cream + lemon juice. Season with salt + pepper, pulse until desired consistency is reached. 5: For the ‘fish’, air fry or roast in the oven for 8 minutes at 200 degrees until golden + crisp. 6: For the tartar sauce, finely chop all the ingredients, then mix with mayo. Season to taste. 7: To serve, spoon the peas on a plate, place the fish on top, alongside the tartar sauce + a lemon wedge, and serve with the crispy air fryer chips.View original recipe