Fish and chips
  • Serves icon Serves 2
  • Time icon 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)
Calories
774 kcals
Fat
42g (6g saturated)
Protein
48.3g
Carbohydrates
54g (2.7g sugars)

When served with mayonnaise

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

Method

  1. 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.
  2. 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.
  3. 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.

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