Mains
British
BritishFish and Chips
The British chippy classic done three ways, from oven-baked frozen fish to a beer-battered sustainable cod with triple-cooked chips and homemade tartare. The tiers step up the fish, the batter and the chip technique.
Nut-free
Dairy-free
Budget version
Oven-baked breaded fish fillets with frozen chips and tinned mushy peas.
Per serving£2.10
Total cost£4.20
Time30 min
Ingredients for 2
- 2 breaded white fish fillets , frozen
- 500 g frozen chips
- 300 g tinned mushy peas
- 1 lemon , cut into wedges
- 2 tbsp tomato ketchup
- salt and vinegar , to taste
Method
- Heat the oven to 220C and spread the frozen chips on a baking tray.
- Bake the chips for 25 minutes, turning halfway, adding the fish fillets to a second tray for the final 18 minutes.
- Warm the mushy peas in a small pan over low heat.
- Season the chips with salt and vinegar.
- Serve the fish and chips with the peas, lemon wedges and ketchup.
Equipment
The three ways, side by side
Budget
Oven-baked breaded fish fillets with frozen chips and tinned mushy peas.
Better
Fresh cod in a crisp homemade batter, shallow-fried, with oven chips and minted crushed peas.
Ultimate
Sustainable line-caught cod in a beer batter, triple-cooked chips and homemade tartare sauce.
