Brown Butter Garlic Butter Fish & Chips with Minty Peas

INGREDIENTS

For the Cod & Chips:

• 4 Thick Dunnes Stores Cod Fillets, cut into chunky 3-inch pieces
• 1 Pack Dunnes Stores Skinny Potato Chips
• 2 Tbsp Olive Oil
• 5 Tbsp Plain Flour
• 5 Tbsp Butter
• 2 Cloves Garlic, finely sliced
• 200ml Vegetable Stock
• 1 Tbsp Capers, drained
• 1 Tbsp Fresh Flat-Leaf Parsley, finely chopped

For the Minty Peas:

• 300g Frozen Peas
• Handful Fresh Mint Leaves, finely chopped, plus extra for garnish
• 1 Lemon, juice
• 1 Tbsp Butter
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 220°C / 425°F / Gas Mark 7.
2. Toss the skinny potato chips with olive oil and a pinch of salt. Transfer to the oven and cook for 35 minutes, or until golden brown and crispy.
3. In a shallow dish, combine the flour with salt and pepper. Pat the cod fillets dry with kitchen paper, then coat in the seasoned flour and set aside.
4. Heat 1 tbsp olive oil and 1 tbsp butter in a large non-stick pan over medium-high heat. Fry the cod for 2–3 minutes per side until golden and just opaque in the centre. Remove and set aside.
5. Lower the heat to medium and add the remaining 4 tbsp butter to the same pan. Cook until foaming and golden brown, then add the garlic. Swirl for 1 minute before pouring in the stock. Stir until the butter melts and the stock turns cloudy, then add the parsley and capers.
6. Simmer for a few minutes, stirring, until the sauce thickens slightly. Season to taste and stir in any resting juices from the cod. Reduce the heat to low, return the cod to the pan, and baste with the sauce until warmed through and fully cooked.
7. Meanwhile, boil the peas in salted water for 2–3 minutes. Drain and stir in the chopped mint, lemon juice, butter, and seasoning. Garnish with extra mint leaves.
8. Serve the golden cod with the crispy chips and minty peas. Drizzle generously with the brown butter sauce and add lemon wedges on the side.