![\"\"](\"https:\/\/tipsforahealthylife.eu\/wp-content\/uploads\/2021\/03\/109469661-225x300.jpg\")
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Ingredients<\/strong> How to Prepare<\/strong><\/p>\n Preheat the oven to 220\u00b0C\/425\u00b0F\/gas 7.<\/p>\n Scrub the potatoes, chop lengthways into 2cm wedges, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then arrange in a single layer on your largest roasting tray. Roast for 40 minutes, or until golden and cooked through, shaking halfway.<\/p>\n Meanwhile, roughly chop the bacon and place in a food processor, tear in the bread, add 1 tablespoon of oil, and blitz into fine crumbs, then spread across a plate. Spread the flour across a second plate, and beat the egg on another.<\/p>\n One by one, turn the fish in the flour, then the egg, letting any excess drip off, and finally turn in the bacon crumb. Line up on a non-stick baking tray and roast for 15 minutes, or until golden.<\/p>\n Cook the peas in a pan of boiling salted water, then drain and mash well.<\/p>\n Pick the mint leaves into a pestle and mortar, pound into a paste, then muddle in 1 tablespoon each of red wine vinegar and extra virgin olive oil, and season to perfection. Serve the fish and chips with the peas, dolloped with the mint sauce.<\/p>\n Some Tips<\/strong> <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients 800 g potatoes olive oil 1 rasher of higher-welfare smoked streaky bacon<\/p>\n","protected":false},"author":1,"featured_media":1414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[66],"class_list":["post-1413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-fish"],"_links":{"self":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/comments?post=1413"}],"version-history":[{"count":1,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1413\/revisions"}],"predecessor-version":[{"id":1415,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1413\/revisions\/1415"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media\/1414"}],"wp:attachment":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/categories?post=1413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/tags?post=1413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n800 g potatoes
\nolive oil
\n1 rasher of higher-welfare smoked streaky bacon
\n100 g stale bread
\n50 g plain flour
\n1 large free-range egg
\n4 x 125 g white fish fillets, skin on, scaled, pin-boned, from sustainable sources
\n500 g frozen peas
\n1 bunch of mint (30g)
\nred wine vinegar
\nextra virgin olive oil<\/p>\n
\n1. Feel free to add an extra flavor to your wedges as they roast, such as a herb or spice. My River just loves smoked paprika at the moment.
\n2.If you don\u2019t want to use bacon in the crumb, swap it out for anchovy, sun-dried tomato, or a herb.
\n3. You can mix things up on the veg front. I like to add frozen edamame and broad beans to the peas before smashing them, or roughly chopped fresh asparagus or green beans would work a treat, too.<\/p>\n