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Good old fish 'n' chips

Fa83f0650a1a9abf3468c683e6ac2680

Prep time
20 mins

Cooking time
20 mins

Effort
Medium effort

Serves
4

  • 4 potatoes, scrubbed, each cut into 8 wedges
  • 1 tbsp vegetable oil
  • 75g dried white or wholemeal breadcrumbs
  • 1 egg, beaten with 2 tbsp cold water
  • 4 fillets skinless haddock (or cod)
  • 300g mushy peas
  • 1 pinch ground black pepper

1

Preheat the oven to 200°C/fan oven 180°C/gas mark 6. Lightly grease a baking sheet with a little vegetable oil.

2

Put the potato wedges into a roasting tin. Add the remaining vegetable oil and toss to coat. Season with black pepper. Transfer to the oven to bake for 35-40 minutes, turning them over after 20 minutes.

Not peeling the potatoes means you get more fibre in your diet - and they're quicker to prepare.

3

Meanwhile, sprinkle the breadcrumbs onto a large plate. Season with a little pepper. Dip each fish fillet in the beaten egg, then coat in the breadcrumbs. Place on the baking sheet, then transfer to the oven when you turn the potatoes, so that it cooks for 15-20 minutes. To check that the fish is cooked, it should flake easily when tested with a fork.

Look out for dried breadcrumbs flavoured with lemon or spices to add extra flavour to the fish, or add some finely grated lemon zest or a pinch of paprika to plain dried breadcrumbs.

4

Heat the mushy peas in a saucepan, then serve with the fish and 'chips'.