Fish fingers, chips, and peas

Dinner

Real chips, for real people.

Cooking method: Deep fry
Serves: 2

Time: Average - 30 to 60 minutes
Difficulty: Easy - a child could do it

Equipment

• Deep fat fryer
• Steamer

Ingredients

• Frozen
• Fish fingers - 8
• Oil
• Vegetable - some
• Tin or jar
• Marrowfat peas - 1
• Vegetable
• Potatoes (maris piper) - 6

Method

Chop the potatoes (maris piper are the best for chips) into chip sized pieces. Steam them until they're starting to go soft, and then rinse under the cold tap.

Whilst the potatoes are steaming, heat the deep fat fryer up to 140C; fry the steamed chips in the fryer for about 10 minutes, or until you can see them start to go a slight yellow, jiggling regularly - after a few minutes add the fish fingers into the fryer too. Once the chips and the fish fingers have indeed started to go yellow, lift the basket out and turn the heat on the fryer up to 190C, and in the meantime start to heat the peas on a low heat in a pan on the hob. When the fryer reaches the high temperature, dunk the basket back in to the oil and immediately turn the temperature down to 180C; continue jiggling regularly and keep an eye on the colour of the chips - when they reach a nice golden colour lift the basket out again to drain, serve the peas, shake the excess oil off, and serve the chips and the fish fingers.