Ultimate Fish and Chips
with Tartare Sauce and Crushed Minted Peas
- Cereals containing gluten
- Fish
- Milk
This Ultimate Fish and Chips is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
450
Potatoes
1
Lemon
1
Flat Leaf Parsley
25
Panko Breadcrumbs
(Contains: Cereals containing gluten)
15
Capers**
2
Mayonnaise
2
Cod Fillets
(Contains: Fish)
1
Garlic Clove
1
Mint
120
Peas
10
Unsalted Butter
(Contains: Milk)
Not included in your delivery
1
Oil for the Breadcrumbs
8
Plain Flour
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C. Fill and boil your kettle. Pour a good glug of oil into a baking tray (to completely cover the bottom) and pop into your oven to heat. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt. Add the potatoes to the boiling water and cook until the edges have softened when you poke them with a knife, 5-6 mins.
Meanwhile, zest and halve the lemon. Finely chop the parsley (stalks and all) and put half in a medium bowl with the lemon zest, breadcrumbs and oil for the breadcrumbs (see ingredients for amount). Season with salt and pepper, mix together then set aside. Once the potatoes are ready, drain in a colander and pop back into the pan. Season with salt and sprinkle on the flour (see ingredients for amount). Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of the oven, then carefully transfer your potatoes into it in a single layer, turning in the oil. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.
While the chips cook, finely chop the capers. Pop into a small bowl with the remaining parsley and three quarters of the mayo. Mix together, then season to taste with salt, pepper and lemon juice. Chop any remaining lemon into wedges.
Lay the cod onto a baking tray lined with baking paper. Spread the remaining mayo over the top and sides of the fish. Spoon on the breadcrumb mixture over the mayo, pressing it down with the spoon. Drizzle with oil, then set aside. When the chips are halfway through cooking, pop the fish on the middle shelf of the oven to bake until golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
While everything cooks, peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks). When 5 mins of cooking time remain, melt the butter in a large frying pan on medium-high heat. Add the garlic and peas, then stir-fry for 2-3 mins. Season with salt and pepper, then take off the heat. Gently crush the peas with the back of a fork, then stir through the mint and a squeeze of lemon juice.
When everything is ready, serve up your ultimate fish and chips with the crushed minted peas alongside. Finish with a dollop of tartare sauce for dipping and the lemon wedges for squeezing over. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The homemade tartare sauce is a highlight for many, and the panko-crumbed fish is well received; some find the fish variety too strong in flavour and would prefer a milder option such as cod or haddock.
- Ease of prep: The step-by-step instructions are easy to follow, though several cooks found the overall prep more time-consuming than expected, particularly getting the chips right.
- Suggestions: For extra-crispy results, consider finishing the fish under the grill rather than relying solely on the oven; rinse the capers well before use, as they can make the tartare sauce overly salty. If the chips turn out soggy, try reducing the boiling time slightly and ensure the oil in the baking tray is very hot before adding the potatoes.
- Next-day meals: Fish portions were frequently noted as uneven in size, which affected both cooking times and serving; staggering the fillets in the oven based on thickness helps ensure even cooking.
