How to cook the ultimate homemade fish and chips
After a long and tiring week at work, you’re probably not looking forward to slaving away in the kitchen – but then again, you might not fancy forking out your hard-earned pennies on eating out, and you can’t bring yourself to face the queues at the takeaway. Well, why not treat yourself to a delicious homemade version of a Friday-night classic?
A British stalwart since the mid-19th century, fish and chips can be a highly satisfying source of vitamins as part of a balanced diet, as well as a rewarding, meat-free indulgence – and if you’re looking for a healthier alternative to your local chip-shop offering, why not try making your own? You can recreate a tasty take on this seaside staple from your kitchen with minimal effort, saving yourself a trip out – not to mention a few pounds (and calories!).
Ready in just 20 minutes, McCain’s flavoursome Triple Cooked Chips provide the perfect accompaniment to a crisp-baked cod or a succulent slice of haddock. And with a pre-prepared sachet of seasoning in every pack, you can switch on the oven and switch off your brain as you nestle in for an evening in front of the television, or get ready for your evening out, knowing that a satisfying meal for the family is less than half-an-hour away!
Fish is a simple and delicious meal, and these triple-cooked chips take away the time and painstaking effort needed to make your own. So, have a break from complicated cooking and try this simple yet delicious recipe for a long-standing family favourite.
Ingredients (for four people)
4 cod fillets
1 packet of McCain’s Triple Cooked Chips
300g frozen peas
Salt and pepper
Half a lemon
1 knob of butter
- Preheat the oven to 230°C/220°C Fan/Gas Mark 8
- Remove the chips from their packaging (don’t forget to remove the sachet of seasoning)
- Tip the chips on to a preheated baking tray, spreading them evenly, and place on the top tray of the oven for 18-20 minutes, turning every now and again until they are crisp and golden
- Lightly coast the base of a non-stick frying pan with cooking oil and put over a medium heat
- Gently pan fry a cod fillet (skin-side down) for 2-3 minutes until it is golden and crisp
- Flip the fillets and fry until the reverse side has crispened and the flesh becomes opaque
- Place the frozen peas into a saucepan of lightly salted boiling water and simmer for three minutes
- Squeeze half a lemon over the fish fillets and sprinkle with parsley
- Remove the chips from the oven, open the sachet and sprinkle the seasoning over them
- Drain the peas and mash or blend them with salt, pepper and butter until creamy
- Serve up your delicious homemade fish and chips!
This is the perfect tea-time option if you’re facing a rapidly disappearing evening. To give the meal an extra kick, add a side of tartar sauce, or simplify your dinner by switching out the fresh fish for a couple of breaded fillets to slip in the oven alongside the chips for a satisfying and healthier takeaway alternative.
Next time you’re trawling the aisles on your weekly shop, racking your brain for what to put in your trolley, why not take a trip down the frozen food section and grab a couple of boxes of chips to slip away into a draw of your freezer. so next time you’re stuck for the energy or motivation to decide what to eat, you’ll have an easy, taste bud-satisfying solution waiting for you.