Home made fish & chips and minty peas

I’ve been buying monk fish tails for a while now and as the family are a bit fed up with having them wrapped in bacon, I thought I would ring the changes and try coating them in bread crumbs and egg.

There have been many experiments that have not made it on to the blog or even on to a plate – but this one was awesome – even the kids thought so.


4 monk fish tails

2 eggs

1 cup of breadcrumbs


Coat a non stick roasting pan with oil and heat in the oven at 180 C

Simply coat the fish in breadcrumbs, dip into the egg and then back into the breadcrumbs.

Place the fish in the heated oil, turning the fish to coat it in the oil and leave to cook for 30 minutes

Meanwhile peel and part boil your Jenga potato wedges

Drain the water and fluff up the potatoes and add to your non stick pan with the fish

With 10 minutes to go until your fish is cooked put some peas on and when they are cooked, drain them and mix some mint sauce with them.

Perfect for a mid-week family meal.



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