Sizzzzle ! The Fry's The Limit

Learn how to fry food like a pro with our easy tips and delicious recipes.

Peppery prawn noodles

a. Serves 4

b. Prep 5 mins 

c. Cook 10 mins

d. £2.02 a portion

e. 316 kcals, 4.8g fat, 0.5g sat. fat, 3.2g sugar

250g dried egg noodle

1 tsp lightly crushed black peppercorn

vegetable oil 

1 red chilli, deseeded and sliced 

100g pack baby corn 

2 bok choi, leaves separated

200g pack raw peeled prawn handful beansprouts

1 Boil the dried egg noodles according to pack instructions, then drain.

2 Fry the lightly crushed black peppercorns in a little oil along with the red chilli, baby corn and bok choi leaves. Stir-fry for 1 min, add the raw peeled prawns, then fry until pink. Add the noodles, a handful of beansprouts and heat through. Serve.

Asian style fish & chips

a. Serves 2

b. Prep 20 mins

c. Cook 35 mins plus pickling and chilling

d. £4.71 a portion

e. 851 kcals, 27g fat, 3g sat. fat, 25g sugar

100g white miso paste 

3 tbsp rice wine vinegar 

2 tsp golden caster sugar 

2-3 cod fillets (about 350g), bones and skin removed 

100g rainbow radishes, very thinly sliced (we used a mandolin)