Method (Serves 4)
- Spiralize the potato with the thin noodle blade. Heat the butter in a pan and remove it from the heat just before the butter starts to boil. Add the potato and leave to cool.
- Wrap each piece of fish in the potato, refrigerate for at least 20-40 minutes. Fry the fish in a pre-heated fryer at 160° for 10-12 minutes until the potato is crispy, and the fish starts to become tender and flake. Serve with the mushy peas.
Tom’s Tip: This twist on a classic dish is great for dinner party appetisers or getting the little ones to try different fish.