Have a good tip.

Buddy is in the potato.

Now, these are desert potatoes, one of my first ever jobs.

I was working in a chip shop used to put sacks and sacks of potatoes into the rumba, which was then the potato peeler a ll day long saying we'll do something a bit healthier for my oven chips with a twist.

Simply peel.

Slice on blanche for 3 to 4 minutes.

Drain season.

Uncover well with Topeka.

Spread evenly over an oil bacon trade and placed into a preheated oven for 20 minutes.

Simple is that next up?

Easy fish fingers.

This is public already nice firm, delicious fish, but the fish and finger size patterns of fish for the monster play just lightly salt them.

You can do that literally 20 minutes, 30 minutes before you start cooking the fish, it firms the fish up beautifully allows it to become a little more durable, especially in the pan.

Now for the coating, start by thoroughly coating the fish in seasoned flour and then just roll it.

Get rid of those little sharp corners because then stops those corners almost burning in the pan.

Then Terry Wash.

Really coat them wonderful.

Then this'll deal brilliant well with fish and run the deal through my breadcrumbs.

That makes it more aromatic.

So I live in.

Don't you break comes nothing wrong with a chip butty.

Nothing wrong with fish fingers.

Just give it a lovely modern twist.

Beautiful.

Once the fish fingers are thoroughly coated, they're ready to pan fry and they'll need around three minutes on each side.

All the fish fingers to be nice and crispy.

Get a really nice color on them first and then we'll flip them over.

I'm finished.

Then we buster bring the heat up into the pan.

Nice, normal butter.

How work wonders with the bread comes in the deal.

I'm Catholic.

Take him out.

Look, Smell incredible.

Nice and crispy now to assemble my chip butty starting with butter.

Big, crusty bread.

It's nice of brush.

Mop up.

Amazing flavor sliced in half, never slicing an angle.

My mouth is celebrating beautiful on with ship, but one thing missing and it signifies that I've never forgotten joy, comfort food.

But, my God, that makes me feel like a nine year old.

Excuse me for a moment.

I want to stuff my face.

Homemade fish fingers on my ultimate chip butty so simple to make.

But trust me, it tastes amazing cooking It was about being adventurous and having the conference to golf peace and being a little bit more daring.

So when you start combining peanuts, chili flakes on this amazing fish red mullet, trust me.

You're in for an amazing treat.

I'm gonna make a really nice light sweet chili sauce.

First off your chili off with soap and 1/2 when the seeds inside.

Very powerful, incredibly hot but full of flavor.

Garlic two cloves of garlic.

Slice the garlic nice and thin so it helps the puree chilies in the pest in water, garlic in such assault and touch off sugar and and then start grinding.

Pushed down first soul in the sugar really helps the pure chili on the garlic.

For source.

Always a base to a chili sauce.

Two tablespoons in a touch of rice wine vinegar.

Fish source gives it the saltiness of vinegar.

Gives it a nice, acidic wake up.

Three tablespoons available.

Nice.

Mix that up.

Beautiful.

Look at the colors.

Incredible.

Now spring onions.

I want the texture on the crunch.

Spring onions in coriander slice it once, then fresh lime, and that goes brilliantly with the red mullet just really wakes up.

Chili.

The garlic on reminds the source.

It was serving fish in there.

Taste.

Well.

It's delicious.

Look at that.

Beautiful.

The longer that chili sauce sits there better gets now.

Penis and chili that's gonna coat the top, the red mullet peanuts in sold.

And that helps really grind the peanuts down.

Some beautiful dried chili flakes create a nice sort of warm heat.

I'm using fresh chilli for the source, but dried chili flakes with coating, which will really crunch up when cooking a little bit of coriander makes the car enduring to peanuts.

Look, I like them quite textured.

I don't want to small as a powder.

Otherwise, they'll burn but crushed lightly to coat the fish with the Chilean peanut seizing in a separate bowl, beat two eggs along with a splash of fish Source.

Take your fill it les in your red money.

Dip it in.

Shake up your peanuts in the end and make sure you push that down.

Cover that red Monnet.

Oh, beautiful.

Make sure that pans really nice piping hot if you put the fish in, the pan is cold.

All those wonderful peanuts and chili just slide off the fish.

So we need to sear in and get it nice and crisp and away from me Peaceful with pan Starrs.

Get a little bit too hot.

But your arrival I'm just placed a teaspoon, all of all around the outside so it starts to heat up hits the center and it really helps to say so much more in control.

Turn nice and gently.

They want a nice sort of toasted.

So Tate Christmas.

We had a really lovely flavour till the pan just place the top of the red mullet.

Really nice, Quite hot level.

You got that really nice roasted crunch on goes brilliantly without soft sweetness of that fish inside Gasol.

Just leave it sitting in there and finish with lime and just go over each one.

Now take the mouse in source.

Touched on the bottom in the time of each fish.

Now it's around that off serving some fragrant rice.

Study broccoli.

Amazing.

And there you have a delicious peanut crusted red mullet with a wonderful sweet chili sauce.

Cooking with chillies isn't ALL about Blow your head off heat.

This dish uses the exciting taste of a chilly but has a deliciously elegant and subtle flavor.

You know that feeling when you really want a particular dish and nothing else will do.

That's comfort Food Ultimate Comforting Lunch has to be fish with peas.

I've loved it ever since I was a kid.

And to make it even more delicious, I've given it a few modern tweaks for my ultimate fish.

I'm doing the best crunches, lightest batter imaginable with a hint of ginger to go with it.

Chilly, minted, mushy peas in order to make sure that the batter stays nice and crispy on the fish, stays nice and firm.

The secret is the season, the fish salt on pepper that would draw out the moisture that keep official really nice and firm.

Put it in the fridge for around 10 minutes till the seasoning work its magic that the batter has always been making any batter.

Always sift the flour wanted a heat in the better.

A nice teaspoon of can pepper seasoned the flour, salt and then two teaspoons of baking powder.

This almost lightens the load with batter.

Now, ginger beer gives that batter.

That's sort of unique.

Spicy individual flavor is delicious with fish on ice Tablespoon of oil Just basic vegetable oil gives it a nice sheen.

Give that a good mix.

You really want it almost like the consistency of double cream too thin and the battered runs off, especially when it hits the fryer to think.

And that actually prevents the fish from getting cooked.

So you gotta get into that just that double cream texture.

Let it rest for as long as possible to give you an even texted batter.

Now the season should have worked his magic and drawn out the excess moisture from the fish.

So it's on to the next stage.

Fish was going slightly firm perfect for Friday.

Start by coating the fish in flour seasoned with pepper hats that nice and dry into your hands.

I'm gonna access flower.

The flower stops the batter from running off the fish.

I'm just gonna check to see if my all's ready.

I brought a little touch of batter in a fire.

You see it bubbling straight to the very top that tells you that the oil is ready never really, ever fill the pen above halfway.

If it's oil starts to get to home.

First thing you do, turn off the gas second thing, add some oil into it to cool it down.

Hold the fish by the corner unless you put it in and roll it around, then gently slipped a fish on the sides of the bowl to get rid of excess batter.

Now in layaway, just gently drop it in.

Twist a pen that stops it from sticking at the bottom.

Oil should gently sort of bubbling away, but notice as we're frying the fish, there's no spitting of any water from the fish.

Fry the fish for 3 to 5 minutes, gently turning halfway through.

Once the batter's golden and crisp, it's ready.

Look, they look stunning.

Like this big, crispy pillows off beautifully textured Todd.

Leave the fish to rest on the kitchen town to blot excess oil.

Meanwhile, it's quick and easy chili minted mushy peas, mushy peas, a little teaspoon of all of all nice, no of butter into the punch Shut up, finally chopped that had a bit of sweetness to the peace shots into the van.

Chili.

These are delicious.

When you eat peas and they're slightly spicy, they're even better.

Golic in the peace Sweat off the chili, the garlic on the shots before the peace joined those spices.

Simply blanche and salted boiling water infused with the perfect partner.

Fresh mint stocks on all.

And then put your frozen peas in.

Now what's the peace I've got Nice and soft.

Drain them.

Take off the storks at your piece to the shots I love.

That sound makes chili and garlic in a little seasoning.

Finishing the frozen peas off like this absolutely delicious onto your board.

Crush.

Now you cannot be crushed.

Delicious peas.

Those peas.

It's incredible.

Top with chop meant chili minted, mushy peas so simple and perfect with easy ginger beer battered fish.

Spicy, crispy batter.

And that just reaffirms the importance of comfort food.

If you do it properly, my spicy twist is prove.

You can update a comforting classic for me.

One of most flavor.

Cem Flatfish twice as much flavor as the Dover sole on more portly, half the price, skin side down.

Skins just nip at the end.

Grab it like you're sort of almost pulling hair.

Let the knife do the work season deal.

Dinner fish go brilliantly because it's got that really nice sort of fennel flavor that sort of aniseed flavour just roll.

It was like a sausage.

Police, carrots, spring onions, garlic.

It's a very delicate, dainty fish.

This so we don't want to overpower garlic, and then something just sort of waiting a little bit Time.

Rose Marie.

The time goes really with the leaks, and the road goes fantastic with the carrots baking papers.

If I have to put them on my board by that, then they're gonna curl up.

So I turned the paper almost inside out.

Ad veg.

We're looking for a bed like a nest of vegetables season and then just drizzle generously with olive oil.

It's delicious.

Now is like a second piece of paper that goes over for top rap.

If you get a top right hand corner, just fold there over and then over again.

Fold and push.

I'm just full of it.

Round fold.

Bush left almost like a little snails.

White wine.

What the wind does as that salt is steaming there.

It makes a really nice aroma with vegetable available and keeps it really nice and light, fruity sale petal man pushed out.

Look, just seals the paper hot oven 20 minutes on.

This is a bit of magic, and I'm just look, look at that absolutely delicious perfume of the herbs salt crusted sea.

Bring served with braised leeks and hazelnuts.

First job is that salt crust This dish looks intimidating, but it is actually very straightforward and very easy.

Make sure the guts air out.

The fish is clean.

The most important thing is always leaving this skin on the scales on that skin protects the actual flesh and become a Celtic Give.

The fish are really nice seasoning inside.

Even though we're putting a salt crust on the outside, it's still very important to season.

The middle fennel seeds goes Brittany well with fish, and then I slice the lemon.

Nice, large, thick slices.

Possessed lemon bakes inside the fish fold over the fish.

Just squeezed juice.