Fish and Chips

Fish and Chips have never been the same since the chippy stopped using old newspapers to wrap them. A British classic, especially for Fish Friday, but tricky to prepare at home because of the amount of deep frying involved. This version uses the oven to cook the fish leaving more space to fry the chips and cook the peas. Using breadcrumbs instead of batter does perhaps make for a healthier alternative too.


  • 4 large pieces of skinless cod or similar white fish
  • 4 slices of wholemeal bread
  • 4 tablespoons of fresh parsley
  • Salt and pepper
  • 200g/7oz plain/all-purpose flour
  • 3 Large Free Range Eggs, beaten
  • (Optional) Lemon wedges


  • Pre-heat the oven to 220°C/425°F/Gas Mark 7
  • Break up the bread into smaller pieces. Put these into a food processor along with the fresh parsley, salt and pepper. Pulse until fine crumbs are formed.
  • Place the flour into one large soup bowl, the beaten egg into a second and the the breadcrumb mixture into a third..
  • Dip each piece of fish into the flour then into the egg. Smother in the breadcrumbs so that all of the fish is coated in them then place onto a baking tray. Repeat for each fillet.
  • Stick the baking tray complete with fish into the hot oven for 15-20 minutes.
  • For the greatest authenticity, serve with Mushy Peas. Garden peas are an alternative for the faint of heart. Clearly a good helping of chunky chips are also needed to make a true Fish Friday..

For even greater British authenticity, serve with a slice of buttered white bread and a mug of Tea.

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