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Happy Fish & Chips Day!

Celebrate the English classic by having Fish & Chips today! Instead of popping down to your local chippy, why not make it at home?

Oven-baked Fish & Chips

Baking instead of frying the fish and chips makes this moreish dish quicker and tidier, not to mention healthier.

For 4 Persons

Preparation Time

Total: 1hr 10mins
Preparation: 30mins
Bake: 40mins

Ingredients

675 g / 1 lb potatoes
2 tbsp vegetable oil
675 g / 1 lb cod fillets
30 g / 1 oz plain flour
2 large egg whites
200 g / 7 oz panko breadcrumbs
5 sprays vegetable oil cooking spray
salt
(optional)
pepper
(optional)

Salad

1 small cucumber
4–6 radishes
280 g / 10 oz washed mixed baby salad leaves
1 lemon
1 tsp white wine vinegar
½ tsp salt
¼ tsp pepper
pinch of sugar
4 tbsp olive oil

Instructions

1: Preheat the oven to 230°/450ºF/Gas Mark 8. Scrub the potatoes and cut them into 5-cm/2-inch sticks. Rinse the potatoes with cold water and then pat very dry with kitchen paper. Spread the potatoes on a baking sheet in a single layer and toss with the vegetable oil. Season with salt, if using, and bake in the preheated oven for about 25 minutes.

2: Meanwhile, cut the fish into strips and season on both sides with salt and pepper, if using. Place the flour, egg whites and breadcrumbs in three separate shallow bowls. Beat the egg whites until frothy. Dip the fish in the flour, then in the egg whites and roll in the breadcrumbs until completely coated. Remove the chips from the oven and push them to one side of the baking sheet. Arrange the fish on the other side in a single layer and spritz with the oil spray. Return the baking sheet to the oven and bake for 15 minutes, turning the fish once, until the fish is crisp and cooked through and the potatoes are brown.

3: Meanwhile, make the salad. Slice the cucumber and radishes, place in a large salad bowl with the salad leaves and toss together. Zest and juice the lemon and combine with the vinegar, salt, pepper and sugar in a small bowl. Whisk in the oil until well combined, then toss with the salad. Serve the fish and chips with a dollop of tartare sauce for dipping and the salad on the side.

 

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