LET US BAKE: fish & chips


In the beginning there was an artist and the artist said “let there be a universe“- and *POP* there was it was. The artist said “let there be a planet“- *POP* and so planet Earth was born. “Let there be peas“- said the artist. *POP*POP*POP* and…. here we all are… Little evolved peas! Marrowfat peas, garden peas, petite pois, mushy peas! Some of us come from small gardens, others grew up in tough agricultural neighbourhoods. We come in bags, tins, packets- frozen, dried, salted in water, no added sugar and no preservatives. It’s doesn’t really matter what kind of pea you are because we all come from the same place… oh, unless you’re genetically modified pea of course. (In that case you’ll need to find a GMO flog- sorry). All you peas out there inspired this dish. Isn’t it amazing what we can do when we all come together! Form a giant pea pleasure bath (sounds slightly erotic ) to bake our wonderful Haddock, the fish of the day. Think of it exactly like a Fish & Chips takeaway… except you takeaway the deep fat frying and you takeaway half the fat. As much as I love my salads, I’ve noticed an increase in my desire for warm dinners, mainly due to the drop in temperature. I could complain about my cold nipples but instead I’m going to thank the coldness.. because if I didn’t know what it was to be cold I’d never appreciate a hot Irish summers day (16°C on average says Google- mmm toasty). We live in a world of duality, or two-sidedness. Hot/Cold. Light/Dark. Masculine/Feminine. Happy/Sad. Healthy/Unhealthy. Caoimh/Everyone else Are they really opposites or are they just two sides of the same thing? One could not exist without the other. If I didn’t have Burdocks, Charlie’s, Beshofs, Zaytoons – all the wonderful examples of takeaway food in Dublin’s fair city- I couldn’t I have created LET US BAKE: Fish & Chips. So on a final note- next time you’re feeling sad, be thankful. For without sadness we wouldn’t know happiness. This is my happy face  (glasses on of course). (glasses off, dancing in the dark).

1 tin of marrowfat peas
200g of frozen garden peas
Half an onion
3 Fillets of Haddock (hake,cod could work)
Bread crumbs (optional)
4 small sweet potatoes
Garlic Powder
Chilli Powder
Rapeseed oil
Salt and pepper


  • Pre heat over to 180°C.
  • Wash and slice you sweet potatoes into wedges. Put them on a baking tray, cover in some rapeseed oil (olive coconut/olive oil will work fine too). Sprinkle with chilli powder, salt and pepper. Pop in the oven on the top shelf, flip the chips around after about 20mins.
  • Take half an onion, slice and fry in pan until soft.
  • In a separate bowl, empty 1 tin of marrowfat peas (mushy peas) liquid and all, 150-200g of frozen garden peas, sprinkle with garlic powder, pepper and rosemary. Add your fried onions to the pea mix and plus 4-5 spoons of water and stir.
  • Empty pea mix into an oven proof dish. Take your fish fillets and disperse them evenly throughout. Keep one side of the fish exposed and sprinkle with breadcrumbs (optional).
  • Pop it in the middle shelf and bake for around 20 minutes. (Check on your sweet potato wedges again).
  • Serve with some garlic mayonnaise and lemon. Mmmmmm

Caoimh’s Tips
~ This dish is super easy to make. Any kind of white fish would work wonders here. (Hake, Cod)
~ Feel free to add more ingredients/herbs to the pea mix. You could fry some garlic with your onions if you don’t have garlic powder.
~ If you’re feeling fancy, you could make a white fish sauce to use instead of garlic mayo. Whatever you think.. you know what you like. I know I like you

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