On Friday nights fish and chips is the preferred dinner of so many people. You can't beat a bit of battered fish and some salty chips with lots of vinegar, especially after a long week at work. But, you may not know that homemade fish and chips can be just as tasty as anything you might pick up from your local chip shop. And it is healthier while being surprisingly simple to prepare, too.
Discover the full recipe below, with top tips on achieving fish and chips from the comfort of your own home. Then, serve with mushy peas, curry sauce, ketchup, or whatever takes your fancy. Don't forget to add lashings of salt and vinegar!
We've also written a guide to homemade chips which you may find helpful if you're after the ultimate chips.
- Special thanks to Gousto for sharing this tasty recipe with us.
Fish and chips recipe
- A lemon
- A free-range egg
- Dried dill, one teaspoon
- Panko breadcrumbs, 30 grams
- Potatoes, 400 grams
- Sugar snap peas, 80 grams
- Fillet of fish, one per person (this recipe calls for basa, but you could opt for cod or haddock depending on your preference)
- Flour, for dusting
- Olive oil
- Salt and pepper, for seasoning
- Vegetable oil
1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
2. Cut the potatoes (skins on) into chips. Then place in a baking tray with a very generous drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up. Put the tray in the oven for 25–30 min or until golden and crisp.
3. Boil a kettle. Then, combine the mayonnaise with the dried dill, the juice of 1/2 a lemon and a pinch of salt – this is your dill mayonnaise.
4. Once the chips are almost cooked, pat the fish fillets dry with kitchen paper.
5. Add a handful of flour to a plate with a generous pinch of salt and pepper. Crack the eggs into a separate shallow bowl and beat with a fork. Add the panko breadcrumbs to another plate.
6. Coat the fish fillets in the flour, tap off the excess, then add them into the beaten egg and finally press them into the breadcrumbs firmly to evenly coat all over
Homemade tartare sauce
Ok, so nearly homemade as this uses shop bought mayo as a base. But who cares, as what is fish and chips without a big dollop of tangy tartare? Yum.
You will need:
- 100ml mayonnaise
- 1tbsp capers, drained and chopped
- 1tbsp chopped gherkins (about 2 small gherkins)
- 1tbsp fresh parsley
- Salt and pepper to taste
Mix the capers, parsley, and gherkins in a small bowl. Add a squeeze or two of fresh lemon juice, and season to taste with salt and pepper. Serve immediately or keep in the fridge for a day or two in an airtight container.