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Ultimate Fish and Chips

Ultimate Fish and Chips

with Tartare Sauce and Crushed Minted Peas

Ultimate
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This Ultimate Fish and Chips is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:Under 600 calories
Allergens:GlutenEggMustardFishMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Lemon

1 bunch(es)

Flat Leaf Parsley

25 grams

Panko Breadcrumbs

(ContainsGluten)

15 grams

Capers

2 sachet

Mayonnaise

(ContainsEgg, Mustard)

2 unit(s)

Cod

(ContainsFish)

1 unit(s)

Garlic Clove

1 bunch(es)

Mint

120 grams

Peas

10 grams

Butter

(ContainsMilk)

Not included in your delivery

1 tbsp

Oil for the Breadcrumbs

8 grams

Plain Flour

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2188 kJ
Energy (kcal)523 kcal
Fat18.0 g
of which saturates4.0 g
Carbohydrate64 g
of which sugars8.0 g
Protein31 g
Salt0.87 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Baking Tray
Cutting board
Knife
Zester
Medium Bowl
Colander
Parchment Paper
Spoon
Garlic Press
Frying Pan
Fork
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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 after handling raw fish. The fish is cooked when opaque in the middle.

5

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.

6

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!