Fish & Chips Fakeaway
Fish & Chips Fakeaway
Our ‘fake-away’ fish and chips recipe is a sure-fire winner when you’re craving a trip to the chippie for a takeaway. Our recipe is healthier and lighter, but will satisfy any fish and chip cravings.
At a Glance
How to make Fish and Chips at home
This fish and chips recipe is simple to make and offers all the fun of the seafront, without the seagulls. Choose your favourite fish (or plant-based alternative) and start cooking. In under an hour, you’ll have fakeaway fish and chips to tuck into. Close your eyes, and you could almost be at the seaside!
What you'll need:
Fish and chips
- Two SPAR skinless cod fillets (or other white fish)
- 1tbsp SPAR flour
- 2 slices wholemeal bread
- 1 small egg, beaten
- 400g baking potatoes (or oven chips)
- Tartare sauce to serve
- 150g SPAR frozen peas (garden or petit pois)
- 1 tsp lemon juice
- Mint leaves, finely chopped
- Preheat the oven to 200C fan and chop the potatoes into one and a half cm thick chips (you can leave the skins on for a rustic feel). Add one tbsp of oil to a large roasting tray and leave to heat in the oven for around 10 minutes. Whilst the oil is heating, put the chips into a saucepan of boiling water for around four-five minutes until they are parboiled. Drain the potatoes and leave them in the colander to steam over the hot pan (off the heat) for another couple of minutes.
- Toss the chips in a tbsp of oil and then add them to the baking tray of hot oil, making sure they lie in a single layer (be careful - the oil may spit or splutter).
- Leave them to cook for 10-15 minutes before turning the chips, then bake again for at least 10 minutes – until they are golden and crisp. You may need to flip them again during this process.
- Once you have the chips in the oven, start on the fish. Toast the bread lightly and make into breadcrumbs using a food processor (grate it if you don’t have a processor!) Dry the fillets with paper towels before coating them in one tbsp flour. Dip the fillets in the beaten egg then cover them in breadcrumbs. Roast the fish with the chips for 15-20 minutes until all are golden.
- This recipe for fish and chips wouldn’t be complete without mushy peas! Cook the peas in a little water in the microwave for two minutes. Drain the excess water and add a knob of butter, lemon juice, chopped mint and season well. Mash the peas with a fork until you have the consistency you prefer.
- Serve with mushy peas, tartare sauce and lemon wedges for delicious homemade fish and chips.
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