Homemade Fish & Chips and Pizza From Scratch

30 mins
Serves 1
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Directions

  1. 1Wash 800g of Maris Piper potatoes.
  2. 2Wash 800g of Maris Piper potatoes.
  3. 3Wash 800g of Maris Piper potatoes.
  4. 4Half the potatoes and cut them into wedges.
  5. 5Half the potatoes and cut them into wedges.
  6. 6Half the potatoes and cut them into wedges.
  7. 7Put olive oil, salt, pepper, and smoked paprika on the potato wedges in a tray.
  8. 8Put olive oil, salt, pepper, and smoked paprika on the potato wedges in a tray.
  9. 9Put olive oil, salt, pepper, and smoked paprika on the potato wedges in a tray.
  10. 10Bake the potatoes in the oven at 220°C for 40 minutes until golden and crispy, shaking halfway through.
  11. 11Bake the potatoes in the oven at 220°C for 40 minutes until golden and crispy, shaking halfway through.
  12. 12Bake the potatoes in the oven at 220°C for 40 minutes until golden and crispy, shaking halfway through.
  13. 13Crack 2 eggs into a bowl and whip them up with a fork.
  14. 14Crack 2 eggs into a bowl and whip them up with a fork.
  15. 15Crack 2 eggs into a bowl and whip them up with a fork.
  16. 16Slice 1 rasher of bacon and put it in a food processor with stale bread and olive oil.
  17. 17Slice 1 rasher of bacon and put it in a food processor with stale bread and olive oil.
  18. 18Slice 1 rasher of bacon and put it in a food processor with stale bread and olive oil.
  19. 19Blend until mixed and pour into a tray.
  20. 20Blend until mixed and pour into a tray.
  21. 21Blend until mixed and pour into a tray.
  22. 22Dredge cod fillets in flour using your left hand, shaking off excess.
  23. 23Dredge cod fillets in flour using your left hand, shaking off excess.
  24. 24Dredge cod fillets in flour using your left hand, shaking off excess.
  25. 25Dip the floured fish in the egg mixture using your right hand.
  26. 26Dip the floured fish in the egg mixture using your right hand.
  27. 27Dip the floured fish in the egg mixture using your right hand.
  28. 28Coat the fish in the smoky bacon breadcrumb mixture, applying a little weight, then place on an oiled tray.
  29. 29Coat the fish in the smoky bacon breadcrumb mixture, applying a little weight, then place on an oiled tray.
  30. 30Coat the fish in the smoky bacon breadcrumb mixture, applying a little weight, then place on an oiled tray.
  31. 31Once potatoes have cooked for about 30 minutes, add the fish to the oven at 220°C for 15 minutes.
  32. 32Once potatoes have cooked for about 30 minutes, add the fish to the oven at 220°C for 15 minutes.
  33. 33Once potatoes have cooked for about 30 minutes, add the fish to the oven at 220°C for 15 minutes.
  34. 34Boil about 500g of frozen peas, a handful of frozen edamame, and a handful of broad beans for about four or five minutes.
  35. 35Boil about 500g of frozen peas, a handful of frozen edamame, and a handful of broad beans for about four or five minutes.
  36. 36Boil about 500g of frozen peas, a handful of frozen edamame, and a handful of broad beans for about four or five minutes.
  37. 37Mash the boiled vegetables to your desired consistency and season to taste.
  38. 38Mash the boiled vegetables to your desired consistency and season to taste.
  39. 39Mash the boiled vegetables to your desired consistency and season to taste.
  40. 40Bash a bunch of mint with a little salt until it's a mush.
  41. 41Bash a bunch of mint with a little salt until it's a mush.
  42. 42Bash a bunch of mint with a little salt until it's a mush.
  43. 43Add a tablespoon of vinegar and a little olive oil to the mint and muddle it.
  44. 44Add a tablespoon of vinegar and a little olive oil to the mint and muddle it.
  45. 45Add a tablespoon of vinegar and a little olive oil to the mint and muddle it.
  46. 46Serve the crispy fish and chips with smashed peas and minty vinegary sauce.
  47. 47Serve the crispy fish and chips with smashed peas and minty vinegary sauce.
  48. 48Serve the crispy fish and chips with smashed peas and minty vinegary sauce.
  49. 49Put 150g of self-raising flour into a bowl.
  50. 50Put 150g of self-raising flour into a bowl.
  51. 51Put 150g of self-raising flour into a bowl.
  52. 52Add 80ml of water and a pinch of salt to the flour.
  53. 53Add 80ml of water and a pinch of salt to the flour.
  54. 54Add 80ml of water and a pinch of salt to the flour.
  55. 55Use a fork to bring the flour and water together to form a dough.
  56. 56Use a fork to bring the flour and water together to form a dough.
  57. 57Use a fork to bring the flour and water together to form a dough.
  58. 58Knead the dough for 2 minutes by hand until elastic and smooth.
  59. 59Knead the dough for 2 minutes by hand until elastic and smooth.
  60. 60Knead the dough for 2 minutes by hand until elastic and smooth.
  61. 61Let the dough relax for a few minutes.
  62. 62Let the dough relax for a few minutes.
  63. 63Let the dough relax for a few minutes.
  64. 64Preheat your oven to 240°C.
  65. 65Preheat your oven to 240°C.
  66. 66Preheat your oven to 240°C.
  67. 67Take 2 Cumberland sausages, pinch the end, and squeeze out parts to form meatballs.
  68. 68Take 2 Cumberland sausages, pinch the end, and squeeze out parts to form meatballs.
  69. 69Take 2 Cumberland sausages, pinch the end, and squeeze out parts to form meatballs.
  70. 70Heat a pan with a little olive oil and brown the sausage meatballs for color, but do not fully cook them through.
  71. 71Heat a pan with a little olive oil and brown the sausage meatballs for color, but do not fully cook them through.
  72. 72Heat a pan with a little olive oil and brown the sausage meatballs for color, but do not fully cook them through.
  73. 73Finely slice a red onion.
  74. 74Finely slice a red onion.
  75. 75Finely slice a red onion.
  76. 76Sprinkle the sliced red onion and a handful of pine nuts (or crushed almonds) into the pan with the sausage fats.
  77. 77Sprinkle the sliced red onion and a handful of pine nuts (or crushed almonds) into the pan with the sausage fats.
  78. 78Sprinkle the sliced red onion and a handful of pine nuts (or crushed almonds) into the pan with the sausage fats.
  79. 79Cut some grapes in half and leave some whole, then add a handful to the pan.
  80. 80Cut some grapes in half and leave some whole, then add a handful to the pan.
  81. 81Cut some grapes in half and leave some whole, then add a handful to the pan.
  82. 82Toss the topping ingredients together and set aside.
  83. 83Toss the topping ingredients together and set aside.
  84. 84Toss the topping ingredients together and set aside.
  85. 85Flour the dough and roll it out with a rolling pin to about 30-35 cm long and 15 cm wide, forming a slipper or oval shape.
  86. 86Flour the dough and roll it out with a rolling pin to about 30-35 cm long and 15 cm wide, forming a slipper or oval shape.
  87. 87Flour the dough and roll it out with a rolling pin to about 30-35 cm long and 15 cm wide, forming a slipper or oval shape.
  88. 88Rub some olive oil on a tray.
  89. 89Rub some olive oil on a tray.
  90. 90Rub some olive oil on a tray.
  91. 91Spread a couple of tablespoons of sundried tomato pesto (or homemade sundried tomato, oil, Parmesan, and garlic pesto) over the rolled-out pizza dough.
  92. 92Spread a couple of tablespoons of sundried tomato pesto (or homemade sundried tomato, oil, Parmesan, and garlic pesto) over the rolled-out pizza dough.
  93. 93Spread a couple of tablespoons of sundried tomato pesto (or homemade sundried tomato, oil, Parmesan, and garlic pesto) over the rolled-out pizza dough.

Ingredients

  • 800 g Maris Piper potatoes
  • 800 g Maris Piper potatoes
  • 800 g Maris Piper potatoes
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • 4 cod fillets
  • 4 cod fillets
  • 4 cod fillets
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • stale decent bread
  • stale decent bread
  • stale decent bread
  • 1 rasher of bacon
  • 1 rasher of bacon
  • 1 rasher of bacon
  • flour
  • flour
  • flour
  • 500 g frozen peas
  • 500 g frozen peas
  • 500 g frozen peas
  • frozen edamame
  • frozen edamame
  • frozen edamame
  • broad beans
  • broad beans
  • broad beans
  • asparagus
  • asparagus
  • asparagus
  • 1 bunch mint
  • 1 bunch mint
  • 1 bunch mint
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 150 g self-raising flour
  • 150 g self-raising flour
  • 150 g self-raising flour
  • 80 ml water
  • 80 ml water
  • 80 ml water
  • 2 Cumberland sausage
  • 2 Cumberland sausage
  • 2 Cumberland sausage
  • sundried tomato paste
  • sundried tomato paste
  • sundried tomato paste
  • red onion
  • red onion
  • red onion
  • pine nuts
  • pine nuts
  • pine nuts
  • mozzarella
  • mozzarella
  • mozzarella
  • grapes
  • grapes
  • grapes
  • Parmesan
  • Parmesan
  • Parmesan
  • garlic
  • garlic
  • garlic

Equipment

trayfood processorforkpanrolling pin

Tips

  • For fish and chips, you can use any white fish that is sustainable and local.
  • Use stale decent bread for the breadcrumbs for an amazing crust.
  • The breadcrumb mixture has enough olive oil to create a crunch without deep frying.
  • If you want to freeze the fish, ensure it hasn't been frozen already.
  • For mushy veg, you can have fun with various spring greens and make it as simple or exciting as you like.
  • For the pizza dough, self-raising flour is convenient and provides lift, fluffiness, and a crispy outside.
  • The pizza dough is quick to make and goes from nothing to eating in about half an hour.
  • When making the sausage topping, pinch the end of the sausage to squeeze out parts to make meatballs.
  • Don't fully cook the sausage meatballs in the pan as they will finish cooking in the oven.
  • Finely slice the red onion for a more delicate pizza topping.
  • If you don't have pine nuts, use crushed almonds.
  • Trust the grape topping on the pizza; it's a genius combination with pork.
  • For rolling out the pizza dough, flour it and use a rolling pin for a consistent slipper or oval shape.