Healthy home-made fish and chips

    Posted on 28th July 2020 by Daniel Newman-Beinart


    Fish and Chips






    1 baking potatoes, scrubbed and each cut into 8 wedges

    1 tsp vegetable oil

    20g wholemeal breadcrumbs

    1 egg, beaten with 2 tbsp cold water

    1 fillet skinless haddock (or cod)

    80g frozen peas




    1. Preheat the oven to gas mark 6/oven 200C/fan oven 180C.
    2. Lightly grease a baking sheet with a little vegetable oil.
    3. Put the potato wedges into a roasting tin.
    4. Add the remaining vegetable oil and toss to coat.
    5. Transfer oven to bake for 35 to 40 minutes, turning them over after 20 minutes.
    6. Meanwhile, sprinkle the breadcrumbs onto a large plate. Dip the fish fillet in the beaten egg, then the breadcrumbs.
    7. Place on the baking sheet, then transfer to the oven when you turn the potatoes, so that the fish cooks for 15 to 20 minutes.
    8. To check the fish is cooked, it should flake easily when tested with a fork.
    9. Put the frozen peas in a saucepan of boiling water and boil for 2-3 minutes
    10. Serve with the fish and “chips”.


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