Dish-Dash-Dosh

Ultimate Fish and Chips

Oven-baked panko-crusted cod with chunky roasted chips, homemade tartare sauce and crushed minted peas. A great weeknight take on the British classic.

fish british hello

Ultimate Fish and Chips

Source: Hello Fresh

  • Time: 45 minutes
  • Difficulty: Easy
  • Serves: 2

Ingredients

For the chips and fish

  • 450g potatoes (skin on)
  • 8g plain flour
  • 2 cod fillets
  • 25g panko breadcrumbs
  • 1 tbsp olive oil (for breadcrumbs)
  • olive oil (for the tray)

For the tartare sauce

  • 15g capers
  • 1 bunch of flat-leaf parsley
  • mayonnaise (2 sachets, approx. 30ml total)
  • 1 lemon

For the minted peas

  • 1 garlic clove
  • 1 bunch of mint
  • 10g unsalted butter
  • 120g peas

Method

1. Get prepping

  1. Preheat your oven to 200°C fan. Fill and boil the kettle. Pour enough oil into a large baking tray to completely cover the bottom, and place in the oven to heat.
  2. Chop the potatoes450g potatoes (skin on) lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
  3. Pour the boiling water into a large saucepan on high heat with ½ tsp salt. Add the potatoes450g potatoes (skin on) and cook until the edges soften when poked with a knife, 5–6 minutes.

2. Cook the chips

  1. Meanwhile, zest and halve the lemon1 lemon. Finely chop the parsley1 bunch of flat-leaf parsley (stalks and all) and put half in a medium bowl with the lemon1 lemon zest, breadcrumbs and 1 tbsp oil. Season with salt and pepper, mix together and set aside.
  2. Drain the potatoes450g potatoes (skin on) in a colander and return to the pan. Season with salt and sprinkle over the flour8g plain flour. Shake the pan to fluff up the edges.
  3. Carefully transfer the potatoes450g potatoes (skin on) to the hot baking tray in a single layer, turning to coat in the oil. Roast on the top shelf for 25–30 minutes until golden, turning halfway through.

3. Make the tartare sauce

  1. Finely chop the capers15g capers. Mix in a small bowl with the remaining parsley1 bunch of flat-leaf parsley and three-quarters of the mayonnaisemayonnaise (2 sachets, approx. 30ml total). Season with salt, pepper and a squeeze of lemon1 lemon juice. Cut the remaining lemon1 lemon into wedges.

4. Bake the cod2 cod fillets

  1. When the chips are halfway through cooking, lay the cod2 cod fillets onto a baking tray lined with baking paper. Spread the remaining mayo over the top and sides of the fish. Spoon the breadcrumb mixture over the mayo, pressing down gently. Drizzle with a little oil.
  2. Place on the middle shelf and bake until golden, 10–15 minutes. The fish is cooked when opaque in the middle.

☘ Tip

Wash your hands and all equipment thoroughly after handling raw fish.

5. Make the minted peas120g peas

  1. Peel and grate the garlic1 garlic clove. Pick the mint1 bunch of mint leaves and roughly chop, discarding the stalks.
  2. When 5 minutes of cooking time remain, melt the butter10g unsalted butter in a frying pan on medium-high heat. Add the garlic1 garlic clove and peas120g peas and stir-fry for 2–3 minutes. Season, then take off the heat.
  3. Gently crush the peas120g peas with the back of a fork, then stir through the mint1 bunch of mint and a squeeze of lemon1 lemon juice.

6. Serve

  1. Plate up the fish and chips with the crushed minted peas120g peas alongside. Add a dollop of tartare sauce and lemon1 lemon wedges for squeezing over.