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Wednesday 10th July 2019

Alternative Fish and Chips


Potato Wedges

  • 400g new potatoes
  • 1 tsp medium curry powder
  • 1 tbsp olive oil


  • 350g sustainable Cod or Pollock Fillet
  • 150g fine polenta or Panko breadcrumbs
  • 1 tsp garlic powder
  • Zest and juice of 1 lemon
  • 1 tsp smoked paprika
  • 4 tbsp seasoned plain flour
  • 1 egg beaten with 4 tbsp cold water
  • Olive oil for frying
  • 1 lemon, cut into wedges

Mushy Peas

  • 200g frozen peas
  • 6 leaves fresh mint


Preheat oven to 200oc/ gas 6

Slice the potatoes in half lengthways then slice each half in half again to make 4 wedges. Place the potato wedges in a bowl, sprinkle salt and pepper and curry powder.

Drizzle over the oil, then toss everything together to coat. Spread out into a single layer on a large baking tray. Bake for 20 minutes until golden brown and cooked through.Turn half way through cooking.

For the fish simply mix together the polenta/ panko bread crumbs, garlic powder and lemon zest. On a plate mix together the flour, smoked paprika and seasoning, dust the fish fillets with the flour then dip in beaten egg and dust all over with polenta/ breadcrumb mix. Heat a drizzle of olive oil in a nonstick pan and lay the fillets in away from you. Cook on a medium heat for 1 minute each side to colour all over then drain well on kitchen towel, transfer to a non stick baking tray and pop the coloured crusted fillets through the oven to just cook through for approximately 3-4 minutes.

To prepare the peas blanch in boiling water for 1 minute then drain and add half to a blender with the mint leaves and a squeeze of lemon juice from the zested lemon. Blitz the half first with a splash of the blanching water to a achieve a liquid consistency then add the remaining peas and blitz to a chunky puree.

Serve the peas with the fish, potato wedges a wedge of lemon and a spoon full of tartare sauce.

Tartare Sauce

  • 5 tbsp of Mayonnaise or substitute creme fraiche/yoghurt for healthier version.
  • 1 pickled gherkin
  • 1 tbsp capers
  • 1 diced banana shallot
  • 1 tbsp chopped parsley
  • squeeze of lemon juice

Mix all to combine and serve.