Cheat's Fish & Chips

Serves 4
  • Steps
  • Ingredients


  • Preheat the oven to 220ºC. 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. 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. 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 baking  tray and roast for 15 minutes, or until golden.
  • Cook the peas in a pan of boiling salted water, then drain and mash well. 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.


7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver  Enterprises Limited (2020 7 Ways ). Photography: Levon Biss.