Fish and chips with herb mayonnaise recipe

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  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 1270 calories / serving
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149513 HERO

Pre-heat the oven to 220 degrees. Heat the vegetable oil in a large, heavy-based saucepan to 180 degrees. Place the herbs, seasoning and the mayonnaise in a food processor and pulse until you have a smooth green herb mayonnaise.

Spoon into a small mixing bowl, cover and chill until needed. Arrange the chips in an even layer on a baking tray. Bake for 20-25 minutes until golden brown and crisp on the outside. Meanwhile, season the fish and dredge in the flour, shaking off any excess.

Coat carefully in the breadcrumbs and deep-fry one at a time in the oil for 3-4 minutes until golden brown and crispy on the outside.

Line serving plates with greaseproof paper and sit the chips and fish on top, seasoning with salt. Spoon the mayonnaise into 4 serving pots and place alongside the fish. Garnish with the lemon halves and serve immediately.

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  • Ingredients

  • 1l vegetable oil, for deep-frying
  • 500g Tesco Light Choices straight cut oven chips
  • 4 x 200g skinless white fish fillets (cod, haddock, plaice)
  • 200g dried breadcrumbs
  • 50g plain flour
  • 2 medium eggs
  • 2 lemons, halved
  • 100g low-fat mayonnaise
  • 1tbsp parsley
  • 1tbsp tarragon
  • salt
  • pepper
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  • Calories
    1270
    64%
  • Sugar
    3g
    3%
  • Fat
    79g
    113%
  • Saturates
    10g
    50%
  • Salt
    3.3g
    55%
of an adult's Reference Intake daily amount.
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