Fish and chips with herb mayonnaise recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 1121 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 cover 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 nonstick baking 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.

  • 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
  • Energy 4680kj 1121kcal 56%
  • Fat 65g 93%
  • Saturates 9g 47%
  • Sugars 4g 5%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 82.4g Protein 48.8g Fibre 5g


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