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Breaded fish with chunky chips recipe

Breaded fish with chunky chips recipe

388 ratings

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  • Serves 4
  • 12mins to prepare and 20mins to cook
  • 360 calories / serving
  • Healthy
  • Dairy-free


  • 600g Maris Piper potatoes
  • Fry Light cooking oil spray
  • 1 tsp garam masala
  • salt
  • freshly ground black pepper
  • 700g cod loins
  • 75g breadcrumbs
  • 2tsp dried mixed herbs
  • 1tsp paprika
  • 1 small egg, beaten
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 4%
  • Sugars

    0g 0%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 37.1g Protein 39.1g Fibre 3.2g


  1. Wash and thoroughly dry the potatoes and cut each one into approx. 8 chips (peel on). Dry again thoroughly.Put into a bowl with several sprays of Fry Light, add the garam masala and some salt and black pepper and toss thoroughly.
  2. Spread chips on nonstick baking tray lightly sprayed with Fry Light. Cook for approx. 25 minutes in the oven at 200°C, or until golden and cooked through.
  3. Meanwhile, dry the fish and put on a flat chopping board. Combine the crumbs, seasoning, herbs and paprika in a mixing bowl. Brush the flesh of the cod loins with egg then sprinkle the crumb mix over the top, pressing into the fish flesh to completely cover.
  4. Spray another non-stick baking tray with Fry Light then, using a fish slice, transfer the fish pieces to the tray and lightly cover the tops of the breaded fish with more spray. Put in the oven for the last 12 minutes of chip cooking time. When the crumb topping is golden and the fish cooked through, serve with the chips.

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