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Classic Fish and Chips

Birds Eye Large Cod Fillets in Batter
Preparation time
'
Cooking time
'
Nr of servings
1
Difficulty Level

Aah, the seaside. Fish & chips. One of the greatest British traditions there is. It really doesn’t get any better than that. So when you want to re-live those happy memories, reach for delicious for battered and breaded fish. Tasty on a Friday, served with chips and your favourite sauce!

'
Preparation time
'
Cooking time
1
Nr of servings
Difficulty Level

Ingredients

Method

  1. Heat oven to 200C/fan 180C/gas 6.
  2. Peel the potatoes and cut them into long chip shapes, season and coat in a little veg oil. Spread the chips on a large non-stick baking tray and roast for 40 mins turning occasionally
  3. 15 mins into the cooking of the chips place 1 fillet of Birds Eye Battered Cod on to a baking tray.
  4. Meanwhile add Birds Eye Field Fresh peas to boiling water and simmer until cooked.
  5. Once cooked drain the water and add a teaspoon of mint sauce to the peas or if you don't like mint add a tbsp. of crème fraiche.
  6. Using a hand blender mush up the peas until they are the texture of classic mushy peas
  7. Bring out your home cooked chips, battered fish and serve on a plate next to your mushy peas. The perfect fish supper
Serving tip

Classic tartar sauce

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