The Hour

Fish and chips is a favourite in Britain, with lots of people getting stuck into the takeaway dish week after week, but it’s not the healthiest of meals to eat all the time – or the least expensive.

Chef Eadie Manson has created a tasty alternative, which is not only better for you, but easier on the pocket too.

Eadie’s fish and chips dish is made with tasty coley cooked in olive oil and salt, served up with sauté potatoes which are cooked in thyme, garlic and vegetable stock.

The recipe and the easy step-by-step method can be found below.

Ingredients for the coley dish:
• 1 piece coley, skin on
• 1 tbsp olive oil
• Pinch of sea salt

Method:
1. Season the skin with the salt and rub the oil over the skin.
2. Gently heat a non-stick pan, and add the coley skin side down and cook on a moderate heat fro 3-4 minutes
3. Turn over and finish cooking for a further minute

Ingredients for the sauté potatoes
• 1 medium potato
• 1 tbsp olive oil
• 2 cloves garlic
• Sprig of thyme
• 150ml vegetable stock
• 25g butter

Method:
1. Slice the potato into 2cm slices, heat the oil in the pan and sear until the potatoes are golden brown then turn over and do the same on the other side
2. Add the other ingredients and continue to cook
3. Pour into a baking tray and finish in a hot oven 220c/gas 6 for about 10 minutes
4. Remove when tender and drain off liquor

Ingredients for the pea and bacon dressing
• 2 rashers streaky bacon, sliced
• 1 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp baby capers
• 2 tbsp frozen peas
• 1 tbsp flat leaf parsley
• 2 tbsp olive oil


Method:
1. Heat the oil in a pan, and add the bacon. Cook until crispy
2. Add the vinegar, capers and peas and cook for a further minute
3. Finish with the parsley, and remaining oil. Season then serve

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