Fish and chips

Name: Fish and chips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 3 large baking potatoes; Good splash of vegetable oil; Splash of olive oil; 2 thick fillets cod, about 225g each; Plain flour, for dusting; Handful of baby gherkins, drained and cut into quarters; Handful of capers, drained; Juice of 1 lemon; Handful of chopped fresh parsley; Small handful of snipped chives; Couple of good dollops of mayonnaise

Published: 31 Jan 04
Updated: 18 Mar 24

A classic (and easy) British recipe of homemade fish and chips, served here with a gherkin and caper sauce.

Easy
February 2004

Test kitchen approved

Serves 2
Ready in about 40 minutes

A classic (and easy) British recipe of homemade fish and chips, served here with a gherkin and caper sauce.

Nutrition: per serving

Calories: 774 kcals
Fat: 42g (6g saturated)
Protein: 48.3g
Carbohydrates: 54g (2.7g sugars)

When served with mayonnaise

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Ingredients

3 large baking potatoes
Good splash of vegetable oil
Splash of olive oil
2 thick fillets cod, about 225g each
Plain flour, for dusting
Handful of baby gherkins, drained and cut into quarters
Handful of capers, drained
Juice of 1 lemon
Handful of chopped fresh parsley
Small handful of snipped chives
Couple of good dollops of mayonnaise

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Method

Preheat the oven to 220°C/fan200°C/gas 7. Cut the unpeeled potatoes into thick slices, then cut each slice into thick chips. Cook in a pan of boiling water for 2-3 minutes. Drain and spill on to kitchen paper to get rid of excess water. Put into a large roasting tray and drizzle with a good glug of vegetable oil. Toss the chips well so they are coated all over. Pop into the oven for 25-30 minutes, tossing once, until golden.
About 15 minutes before the chips are done, heat a large, heavy-based pan with olive oil. Dust the fish all over with flour and cook, skin side down, for 4-5 minutes, then carefully turn over and cook for a further 5-6 minutes until just tender. (Pop into the oven for 5 minutes if the fish is quite thick.) Remove from the pan and put on to two warm plates.
Add the gherkins and capers to the pan and fry for 1 minute. Add the lemon juice and sizzle over a high heat for about 30 seconds. Remove from the heat and throw in the herbs. Put a dollop of mayonnaise on each piece of fish and spoon over the gherkin sauce. Divide the chips between plates and serve.