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Fish and Chips

Fish and chips

Total Time
1 hr 15 min
25 min
50 min
Our special homemade tartare sauce brings all components together with its light and tangy flavour!



600 g, (4 x 150g potatoes), cut into 1cm thick chips

Skinless white fish, raw

600 g, skinless, bonesless, firm (see tip)

Plain flour

2 tbs

Panko breadcrumbs

80 g

Fresh flat-leaf parsley

cup(s), finely chopped

Lemon zest

2 tsp


1 medium, lightly beaten

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Light whole egg mayonnaise

2 tbs

Capers, rinsed, drained

2 tbs, finely chopped

Pickled gherkin, drained

2 tbs, baby variety, finely chopped

Fresh dill

2 tbs, finely chopped


2 medium, cut into cheeks or wedges, to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Line two large baking trays with baking paper. Spread potato chips in a single layer over a prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 30 minutes.
  2. Meanwhile, cut the fish into 4 cm-wide, 8–10 cm-long strips. Place flour on a large plate and season with salt and pepper. Combine the breadcrumbs, 2 tablespoons parsley and lemon zest in a shallow bowl. Dip fish, one piece at a time, into flour to lightly coat, shake off excess. Dip into egg, then into breadcrumb mixture to coat. Arrange in a single layer over remaining prepared tray. Lightly spray with oil.
  3. Remove chips from oven and turn. Return chips to oven with fish. Bake for about 20 minutes or until fish is golden and cooked through and chips are crisp and golden, turning fish halfway during cooking time.
  4. To make the tartare sauce, combine yoghurt, mayonnaise, capers, gherkins, dill and remaining parsley in a small bowl. Season with salt and pepper. Serve with fish and chips and lemon cheeks or wedges.


TIP: Use any firm, white boneless fish for this recipe. Try ling, snapper or dory. For crispiest results, it’s important for chips and fish to be well spread out on trays. If your baking trays are smaller, use an extra tray for more space.