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Father’s Day Fish & Chips

Recipe

Treat your Dad to a classic Chippy Tea this Father's Day.

Serves: 2 people   |   Prep time: 30 minutes   |   Cooking time: 45 minutes

British   |   Main

  

Ingredients

  • 2 Cod Fillets
  • 4 slices White Bread, crusts removed
  • 2 tbsp Parmesan Cheese, grated
  • 1 tbsp Fresh Parsley, chopped
  • ½ tsp Chilli Flakes
  • 1 Egg
  • 2 tbsp Flour
  • ½ tsp Salt
  • ¼ tsp Pepper
  • ½ tsp Paprika
  • ½ tsp Garlic Powder
  • 3 tbsp Olive Oil
  • 2 large Maris Piper Potatoes
  • 150g Frozen Peas
  • 15g Butter
  • 5-6 Fresh Mint Leaves, finely chopped
  • Zest of ½ a Lemon
  • Salt and Pepper
  • Tartare Sauce, to serve

  

Method

  1. Preheat the oven to 120°C.
  2. Tear the bread into rough pieces and pulse in a food processor until coarse crumbs form. Spread the crumbs on a baking tray and bake for 20 minutes, stirring once, until dry but not browned. Set aside to cool.
  3. Turn the oven up to 200°C. Cut the potatoes into thick chips.
  4. Boil in salted water for 5 minutes to soften slightly, then drain and pat dry.
  5. Toss the chips in 2 tablespoons of oil and spread on a baking tray.
  6. Bake for about 30–35 minutes, flipping halfway, until golden and crispy.
  7. Mix the homemade panko crumbs with parsley, parmesan, garlic powder, salt and pepper.
  8. Coat each fillet by dusting in flour, dipping in egg and then pressing into the crumb mixture.
  9. Place on a lined baking sheet and drizzle with olive oil. Bake for 12–15 minutes until golden and cooked through.
  10. Boil the peas for 2–3 minutes.
  11. Drain, add butter and lightly mash with a fork — keep some peas whole.
  12. Stir in the mint, chilli flakes, lemon zest, salt and pepper.
  13. Serve the crispy fish with chunky chips, a scoop of crushed minty peas, lemon wedges and tartare sauce on the side.