James Tanner fish and chips with mushy peas recipe on Lorraine

James Tanner served up healthy fish and chips with mushy peas, potato wedges and tartare sauce on today’s episode of Lorraine.

The ingredients potato wedges: 400g new potatoes, 1 tsp medium curry paste and 1 tbsp olive oil.

For the fish: 600g skinless boneless fillets of fish of your choice, 150g panko bread crumbs or fine polenta, 1tsp garlic powder, Zest and juice 1 lemon, 1tsp smoked paprika, 3tbsp seasoned plain flour, 2 beaten eggs, Olive oil for frying and 1 lemon, cut into wedges.

For the mushy peas: 250g frozen peas and 8 leaves fresh mint.

For the tartare sauce: 5 tbsp of mayonnaise, or substitute creme fraiche/yoghurt for a healthier version, 1 pickled gherkin, chopped, 1 tbsp capers, 1 diced banana shallot, 1 tbsp chopped parsley and Squeeze of lemon juice.