Serves 4
75 min
Crispy Oven Fish Fry with Mushy Peas
Recipe GLPR264220b61bc35e
Golden, crispy-crusted cod batons baked to flaky perfection, served alongside a vibrant herb-infused mushy pea puree. Fresh mint and parsley meld into the tender peas, which are sautéed with shallots and finished with butter and stock. A splash of malt vinegar ties everything together in this elegant take on classic British fish and chips—all cooked in the oven for ease and health-conscious frying.
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Ingredients
5 tablespoons Butter
3 cups Panko breadcrumbs
1 tablespoon Seafood seasoning (such as Old Bay)
1 tablespoon Granulated onion
1 tablespoon Granulated garlic
1 Lemon or lime, zest only
2 tablespoons Fresh thyme leaves, finely chopped
2 tablespoons Fresh chives, finely chopped
1¾ pounds Cod fillets, cut into batons
Salt
2 Egg whites, large
1 cup Fresh flat-leaf parsley, packed
1 cup Fresh mint, packed
3 cups Fresh or frozen peas, thawed and dried
1 tablespoon Extra-virgin olive oil
2 Large shallots, finely chopped
2 cups Chicken stock
Freshly ground black pepper
Malt vinegar
Directions
Preheat the oven to 400 degrees Fahrenheit. Set a wire rack over a baking sheet and place it aside.
In a small saucepan, melt 4 tablespoons of butter over low heat. Place the panko breadcrumbs in a shallow dish, pour the melted butter over them, and toss until evenly moistened. Mix in the seafood seasoning, granulated onion, granulated garlic, lemon or lime zest, thyme, and chives until fully combined.
Pat the cod batons dry with paper towels and season them lightly with salt. Dip each baton into the beaten egg whites, then press gently into the seasoned panko mixture, coating all sides evenly. Arrange the breaded fish on the prepared wire rack and bake in the center of the oven for approximately 20 minutes, until the fish is opaque and flakes easily when tested with a fork, and the breadcrumb coating is golden brown.
While the fish bakes, add the fresh parsley and mint to a food processor and pulse until finely chopped. Transfer the herbs to a small bowl and set aside. Do not rinse the processor bowl. Add the peas to the processor and pulse until very finely chopped into a coarse puree.
In a medium saucepan, heat the olive oil and the remaining 1 tablespoon of butter over medium heat until the butter is melted and foaming. Add the chopped shallots and sauté for approximately 5 minutes until they soften and become fragrant. Pour in the chicken stock and add the processed peas, stirring to combine. Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce heat to medium and simmer for 6 to 10 minutes (6-7 minutes if using frozen peas, about 10 minutes if using fresh), stirring occasionally, until most of the liquid has been absorbed and the peas become creamy and tender. Season with salt and pepper to taste, then stir in the reserved fresh herbs. Remove from heat.
Divide the warm herb-infused pea mixture among four serving plates, creating a pool in the center of each. Top each pool with two baked cod batons. Generously drizzle the fish with malt vinegar and serve immediately.
