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.

Serves 4

Fish n Chips


For the Fish

  • 4 large pieces of skinless Cod or similar white fish

  • 4 slices of Wholemeal Bread

  • 4 tablespoons of fresh Parsley

  • Salt and Pepper

  • 200g/6oz plain/all-purpose Flour

  • 3 Free-Range Eggs, beaten

  • (Optional) 1 large Lemon

For the Chips

  • 900g/2lb Potatoes

  • 2 Tbsp Sunflower Oil

For the Mushy Peas

  • 2 cans Marrowfat Processed Peas

  • (Optional) Mint


  1. Pre-heat the oven to 220ºC/425ºF/Gas 7

  2. Cut the potato into large chips. There is no need to peel them first but be sure to cut away any bad bits. Put into an ovenproof dish then add the oil and stir well to coat the chips. Put into the top of the hot oven.

  3. 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.

  4. Place the flour into one large soup bowl, the beaten egg into a second and the breadcrumb mixture into a third..

  5. 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 previously greased baking tray. Repeat for each fillet.

  6. Stick the baking tray complete with fish into the hot oven on the shelf below the chips. While the oven door is open then give the chips a stir so that they cook evenly.

  7. Continue to cook for a further 20-25 minutes. This should get the fish and the chips to a cooked and crispy state.

  8. Open the cans of processed peas and empty into a pan complete with the water. I like to use mint for added flavour so add to taste if that is your taste too.

  9. Bring the pan with the peas to the boil then reduce the heat to a simmer. Cover and cook for 5-10 minutes. The peas will break up somewhat and the liquid reduce to create some great mushy peas. Be sure to give the pan an occasional stir to prevent sticking.

  10. Check the fish and the chips to be sure they are fully cooked. They should be but ovens do vary so keep cooking a bit longer if they seem to need it.

  11. If you like fish served with lemon then slice up one to add to the plate.

  12. Once all is cooked then all that is needed is to divide between four plates then eat and enjoy.


Of course, for even greater British authenticity, fish and chips should be served with a slice of buttered white bread and a mug of Tea. Some like to add malt vinegar too (Yuk) or Tomato Ketchup (more Yuk). Brown sauce is an option but the mushy peas really serve the purpose of any sauce so no other is needed.

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