Fish and chips on a Friday doesn’t need to be unhealthy and from the chippy – this oven baked fish and chips recipe proves you can make a totally tasty dinner for the whole family without all the saturated fat!
5 tbsp rapeseed or sunflower oil
4 x 170g skinless cod fillets
2 tbsp plain flour
1 large egg, beaten
100g white breadcrumbs
1 lemon, finely grated zest only
400g frozen peas
100g light crème fraîche
1 lemon, cut into wedges
What to do:
- Heat the oven to 200°C/180°C fan/Gas 6. Peel the potatoes and cut into chips. Bring a pan of lightly salted water to the boil and cook the potatoes for 5 minutes. Drain thoroughly then toss with a little seasoning and 3 tbsp of the oil.
- On a non-stick tray bake the chips for 35-40 minutes until golden and crisp, turning them halfway through. Meanwhile, dust the cod with seasoned flour and dip in the beaten egg.
- Mix the breadcrumbs with the remaining oil, seasoning and lemon zest and use it to evenly coat the fish fillets. Cook the fish on a non-stick baking tray on the shelf below the chips for 15-20 minutes (depending on its thickness). Cook the peas in boiling, salted water for 5 minutes, drain and blitz with the crème fraîche and serve alongside the fish and chips.