Fish and chips, but not as you know it! We've packed tons of extra flavour into this iconic British supper with a lemon, thyme and paprika crumb and perfectly crisp celery salt chips. This zingy twist on a classic will transport you straight to the seaside.
- Preheat the oven to gas 6, 200°C, fan 180°C. On a baking tray, toss the chips with the olive oil and celery salt. Bake for 40-45 minutes, until golden and crisp.
- Meanwhile, whizz all the breadcrumb ingredients, except for the lemon juice, to a fine crumb; season well. Tip onto a plate.
- In a small pan, melt the butter and stir in the lemon juice. Remove from the heat.
- Heat the sunflower oil in a pan. Working in batches, toss the cod in the butter, then coat in the breadcrumb mixture. Fry for 2-3 minutes, turning until golden, crisp all over and cooked through. Serve with the chips and lime or lemon wedges.
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