Posh Fish and Chips

with Peas and Tartar Sauce

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Instructions

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1 Prep chips

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips. Add the chips to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the chips in the oil until coated. Roast in the oven for 30 min or until golden and crisp.

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2 Prep vegetables

Meanwhile, grate the Parmesan cheese. Slice the lemon into wedges. Trim and finely slice the spring onion.

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3 Make tartar sauce

Add the mayonnaise, sour cream, chopped capers and spring onion to a bowl with a pinch of salt and pepper. Squeeze half of the lemon into the bowl, mix everything up and set aside.

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4 'Bread' fish

Add the all-purpose flour, grated Parmesan cheese and a pinch of salt to a shallow bowl or plate and mix them up. Crack the eggs into a separate bowl and whisk. First, dip the cod fillets into the whisked eggs, then coat them in the Parmesan flour.

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5 Fry fish

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the 'breaded' cod and cook for 3-4 min on each side until golden and cooked through. If the surface starts to brown too much, reduce the heat to low. Try not to move the fillets around too much while frying.

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6 Cook peas

Meanwhile, add the green peas to a pot with a pinch of salt and cover with boiling water. Cook the peas over a medium heat for 3 min until tender. Drain. Serve the breaded fish alongside the chips, tartar sauce and drained peas. Garnish with a lemon wedge.

Tips for fussy eaters

Leave the capers out of the tartar sauce.

Pro tip

Use vegetable oil instead of olive oil for frying to create a crisper finish!

In this take on the British classic, you won't create a batter for the cod, but will coat it in Parmesan instead. This results in a thinner, lighter crust.

Cooking Time: 40 min

Cals 896.8 · Prot 55.5 · Carbs 76.6 · Fat 38.5

Ingredients

Number of people

Fish

Cod fillet 350.00 Grams
Parmesan 60.00 Grams
All purpose flour 20.00 Grams
Salt 0.50 Tsp
Eggs 1.00 Pieces
Vegetable oil 4.00 Tbsp

Chips

Potatoes 600.00 Grams
Vegetable oil 2.00 Tbsp
Salt 1.00 Tsp

Tartar

Lemon 1.00 Pieces
Spring onion 50.00 Grams
Mayonnaise 50.00 Grams
Sour cream 60.00 Grams
Capers 20.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Green peas 200.00 Grams

In this take on the British classic, you won't create a batter for the cod, but will coat it in Parmesan instead. This results in a thinner, lighter crust.

Cooking Time: 40 min

Cals 896.8 · Prot 55.5 · Carbs 76.6 · Fat 38.5

Instructions

photo

1 Prep chips

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips. Add the chips to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the chips in the oil until coated. Roast in the oven for 30 min or until golden and crisp.

photo

2 Prep vegetables

Meanwhile, grate the Parmesan cheese. Slice the lemon into wedges. Trim and finely slice the spring onion.

photo

3 Make tartar sauce

Add the mayonnaise, sour cream, chopped capers and spring onion to a bowl with a pinch of salt and pepper. Squeeze half of the lemon into the bowl, mix everything up and set aside.

photo

4 'Bread' fish

Add the all-purpose flour, grated Parmesan cheese and a pinch of salt to a shallow bowl or plate and mix them up. Crack the eggs into a separate bowl and whisk. First, dip the cod fillets into the whisked eggs, then coat them in the Parmesan flour.

photo

5 Fry fish

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the 'breaded' cod and cook for 3-4 min on each side until golden and cooked through. If the surface starts to brown too much, reduce the heat to low. Try not to move the fillets around too much while frying.

photo

6 Cook peas

Meanwhile, add the green peas to a pot with a pinch of salt and cover with boiling water. Cook the peas over a medium heat for 3 min until tender. Drain. Serve the breaded fish alongside the chips, tartar sauce and drained peas. Garnish with a lemon wedge.

Tips for fussy eaters

Leave the capers out of the tartar sauce.

Pro tip

Use vegetable oil instead of olive oil for frying to create a crisper finish!

Ingredients

Number of people

Fish

Cod fillet 350.00 Grams
Parmesan 60.00 Grams
All purpose flour 20.00 Grams
Salt 0.50 Tsp
Eggs 1.00 Pieces
Vegetable oil 4.00 Tbsp

Chips

Potatoes 600.00 Grams
Vegetable oil 2.00 Tbsp
Salt 1.00 Tsp

Tartar

Lemon 1.00 Pieces
Spring onion 50.00 Grams
Mayonnaise 50.00 Grams
Sour cream 60.00 Grams
Capers 20.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Green peas 200.00 Grams
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