Yesterday I popped down to Catford to pick up some fresh mackerel for tonight’s Japanese dinner. Not having anything planned for Friday night’s dinner, I decided to pick up some sea bass while I was there and do fish & chips for dinner.

Due to a mix up when I was ordering the fish, they didn’t gut and clean the fish for me, so I had to do that myself at home!

Once filleted I coated in Lo Dough’s Low-Cal Southern Coating.

When I say chips… I actually mean using up whatever potato products are jamming up our freezer, which today meant hash brown bites.

And to complete the dish, mushy peas! With some added pigeon peas and coriander mixed in.

Having used low-cal coating for the fish, I then went and shallow fried them, ruining any calorie reduction!

And there we go, with a bit of tartar sauce on the side – not the most traditional fish & chips, but it was locally sourced and used up some freezer stuff – and tasted great!