uk
This fish and loaded chips recipe puts a playful spin on the British classic. Crispy cod bites, mushy peas, and tartare sauce combine with golden Frenzy Fries for a nostalgic yet modern dish.
Ingredients
- 200 g Lamb Weston Frenzy Fries (frozen)
- 80 g crispy cod bites (beer-battered or breaded)
- 40 g mushy peas (warm)
- 1 tbsp tartar sauce
- Dash of malt vinegar
- 1 lemon wedge (optional garnish)
Preparation
- Cook the fries: Deep-fry the Frenzy Fries at 175°C for 3 - 3.5 minutes, or oven-bake them at 200°C for 20 minutes.
- Prepare the toppings: Cook the cod bites according to the pack (fryer/oven) until golden and cooked through, then warm the mushy peas.
- Plate up: Spread the fries on a shallow tray and arrange the cod bites on top.
- Add sides: Spoon some warmed mushy peas next to the loaded fries, then drizzle with tartar sauce and a dash of malt vinegar over the top.
- Finish: Garnish with a lemon wedge.
- Serve hot to ensure the fries remain crisp under toppings.