Healthy fish and chips

Fish and chips - potato wedges and batter with turmeric in it to make it a bit tastier, and quite a lot healthier.

Potatoes
Olive oil
Onion
Carrots
Haddock
Polenta
Egg
Soya milk
Turmeric
Fennel seeds
Peas

1.  Cut potatoes into wedges and roast in olive oil for about 45 minutes.
2.  Make batter by mixing polenta, a teaspoon of turmeric, a pinch of fennel seeds and egg and enough soya milk to form a batter.
3. Sautee chopped onion in olive oil, add carrot and a little water, simmer.
4. When the potatoes are nearly done dip fish in batter and fry fro a couple of minutes on each side.
5.  Add frozen peas to the veg.
6.  Done, serve, scoff - really very tasty.

Fish and chips

Friday is traditional fish day - and this week Paul's haddock was so good I really wanted to do it justice, so decided on some real fish and chips - gluten free, and made extra healthy and tasty with a smidge of of turmeric in the batter.  Gorgeous golden batter, beautiful white fish and altogether delicious.

Olive oil
New potatoes
Haddock
Corn meal
Turmeric
Egg
Soya milk
Peas

1.  Cut new potatoes longways into "chips".  Roast for about an hour.
2.  Make the batter by add a small teaspoon of turmeric to a cup of cornmeal, and whisk together.  The whisk in an egg and a splash of soya milk.  The batter should be thick cream consistency, with no lumps.  Leave to stand.
3.  When the potatoes look about 10 minutes away do the fish - dredge through GF flour, or simply pat dry and then submerge in the batter.  Fry in olive oil for a few minutes each side.
4.  Boil, steam or microwave the frozen peas as everything else is finishing off.