Fancy-Pants Fish & Chips


Who doesn’t love fish & chips? Especially when you can guarantee what goes into it. This isn’t necessarily the most straight-forward recipe but it’s not exactly time-consuming either and makes a damn tasty meal.

Serves 3-4



300g white fish, such as coley or pollack, cut into ‘goujons’
2 eggs, whisked
150-200g breadcrumbs
100g plain flour
½ tsp paprika
salt and pepper


1 large sweet potato, cut into chips
1 tbsp sunflower oil
½ tsp paprika
salt and pepper

‘Crushed’ Peas

2 cups peas
tbsp butter
mint, basil & coriander

Condiment 1: Coriander Salsa

1 large white onion, very finely chopped
2 large handfuls fresh coriander, roughly chopped
1 green chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 tsp red wine vinegar
1 tbsp olive oil
salt and pepper

Condiment 2: Garlic Mayonnaise

2 tbsp mayonnaise
3 cloves garlic, finely chopped


1. Prepare the salsa: throw all the ingredients into a blender, whizz up for 30 seconds until finely chopped but not puréed.

2. Prepare the chips: throw everything into a large bowl and mix to ensure the potatoes are well coated in oil and spice. Arrange evenly spaced on a baking tray so they don’t stick together.

3. Prepare your fish: grab three bowls. Put the flour in one bowl, eggs in another and breadcrumbs in a third. Season the breadcrumbs with salt, pepper and paprika. Take each goujon of fish, coat in flour, dip in the egg and roll in breadcrumbs, ensuring they are well coated. Arrange on a baking tray.

4. Bake: stick the oven on 180oC, throw in the chips and ten minutes later, throw in the goujons. Bake for approximately 20 minutes.

5. Prepare the rest: mash up the garlic and mix well with the mayo. Simple, no? Boil the peas when you have six minutes to go. When cooked to your liking, drain, throw in the herbs and gently mash.

6. Arrange professionally and enjoy!



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