Classic Fish and Chips

Method

1. Heat oven to 220°C/fan 200°C.
2. Peel the potatoes and cut them into long chip shapes, season and coat in a little veg oil. Spread the chips on a large non-stick baking tray, place the tray in the middle and roast for 25 mins turning occasionally.
3. 5 mins into the cooking of the chips place 1 fillet of Findus Battered Fillet on to a baking tray.
4. Meanwhile, refer to pack cooking instructions to cook the frozen peas.
5. Once cooked drain the water and add a teaspoon of mint sauce to the peas or if you don't like mint add a tbsp. of crème fraiche.
6. Using a hand blender mush up the peas until they are the texture of classic mushy peas.
7. Bring out your home cooked chips, battered fish and serve on a plate next to your mushy peas. The perfect fish supper.