Fish, Chips & Mushy Peas

Fish, Chips & Mushy Peas

For those of us that grew up eating fish fingers pre-vegan, sometimes the cravings are real. Even though I think it’s more about the fried batter, crispy french fries and creamy tartar sauce! If you like less processed foods there are tons of recipes out there for fried fish tofu or fried mushrooms (I have yet to try making a recipe) or you can for convenience and nostalgia, grab a bag of vegan fishless filets! The recipes below include homemade tartar sauce and mushy peas. Serving the french fries with malted vinegar is a must!

Serves 2

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Ingredients

6 Gardein Fishless Filets or other vegan brand
2 servings of steak cut frozen French Fries

Tartar Sauce
1 cup (221g) Vegenaise or Vegan Mayo
Juice from 1/2 a Lemon
1 Dill Pickle, finely chopped ( I like Bubbies)
1 Tbsp (15g) chopped Dill
Salt & Pepper to taste

Mushy Peas

1 1/2 cups (225g) frozen Green Sweet Peas
1 Tbsp (15g) Vegan Butter
1/3 cup (79ml) unsweetend Plant Milk
1/2 tsp (7g) Garlic Powder
1/2 tsp (7g) Onion Salt
Salt & Pepper to taste

Serve with:
Ketchup
Malted Vinegar
Lemon Wedges

Directions

1. Heat the peas in a small pot along with the butter, milk and seasonings until peas are very soft.

2. Mash the Peas with a potato masher or hand blender until creamy. Keep warm.

3. Add the ingredients for the tartar sauce to a bowl and mix well. Refigerate until ready to use. (Can be made the day before for better flavor)

4. Bake the fishless filets and fries according to package directions.

5. Serve with tartar sauce, ketchup, lemon wedges and malted vinegar.