Chish and fips

There is little in this world the makes me happier than fish and chips. Since Husband hates fish I don’t eat it at home very often. But it was the Royal Wedding so I pushed the boat out (He got smoked square instead).

I thought I was rather inspired to use seasoned insane mashed potato as a crust – really tasty AND Syn free too.

I dipped the fish fillet (I left the skin on) in milk, then straight in dried instant mash (seasoned with salt, pepper and dried basil). I used Fry Light to grease the pan before cooking the fish. It was a delicious, thinfillet so only took a few minutes. I served the fish with mushy peas (from a can, of course!) and Slimming World chips (parboiled and baked in Fry Light). Marvellous.

 

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