Gino D'Acampo Spicy fish and chips with minty mushy peasGino D'Acampo Spicy fish and chips with minty mushy peas. Here is today's recipe from Italian chef Gino D'Acampo on Lets Do Lunch With Gino And Mel. A classic British dish of fish and chips and mushy peas... with a spicy twist! Another great Gino And Mel Recipe.
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Gino D'Acampo Spicy fish and chips with minty mushy peas
Ingredients for Gino's Spicy fish and chips with minty mushy peas
For the fish:
300 g white fish, skinless boneless fillets, cut into thick strips
2 tbsp plain flour
1 egg, beaten
100 g breadcrumbs
1 tbsp Cajun spice seasoning
A good pinch of chilli powder (optional)
Sea salt and ground black pepper
oil for shallow frying
For the chips:
600 g potatoes, washed but not peeled
85 ml olive oil
2 tbsp sprig of rosemary, chopped
garlic cloves, crushed
Coarse salt and freshly ground black pepper
For the peas:
600 g fresh shelled or thawed frozen peas
85 ml extra virgin olive oil
2 tbsp finely chopped fresh mint
Salt and ground black pepper
Juice of 1 lemon
50 ml double cream
|Gino D'Acampo Spicy fish and chips with minty mushy peas|
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How to make Gino d'Acampo Spicy fish and chips with minty mushy peas. Gino & Mel's recipe.
1 Blanch the peas in boiling salted water for a few minutes, then drain and tip into a food processor – add the other ingredients and pulse until you get a rough puree. Taste and adjust the seasoning if needed.
2 Cut the potatoes into large wedges and place into a bowl. Add everything else and toss well. Tip the potatoes onto a baking tray.
3 Transfer the potatoes to the oven and bake for about 25 minutes, until golden-brown and cooked all the way through.
4 Mix the flour with the Cajun spices and chilli powder.
5 Dip the fish first in the flour then the egg and finally the breadcrumbs and shallow fry for a couple of minutes until golden
6 Drain and serve the fish with the chips and mushy peas and a wedge of lemon.
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Spicy fish and chips with minty mushy peas from Gino d'Acampo