Forget soggy fish & chips from your local chippy! With our brilliant take on the classic, you'll make your own deliciously crisp breaded fish served with homemade chips, sugar snap peas and a zingy lemony mayo. A chippy fave that will leave you a whole lot more chipper! (Dairy-free: see our FAQs for details).
Prep Time
40 min
Cuisine
British
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We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into chips
Add the chips to a baking tray with a very generous drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up
Put the tray in the oven for 25-30 min or until golden and crisp
2
Boil a kettle
Combine the mayonnaise with the dried dill, the juice of 1/2 [1]lemon and a pinch of salt – this is your dill mayonnaise
3
Once the chips are almost cooked, pat the basa fillets dry with kitchen paper
4
Add a handful of flour to a plate with a generous pinch of salt and pepper
Crack the egg[s] into a shallow bowl and beat with a fork
Add the panko breadcrumbs to another plate
Coat the fish fillets in the flour, tap off the excess, then add them into the beaten egg and finally press them into the breadcrumbs firmly to evenly coat all over
5
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium heat
Once hot, add the breaded fish and cook for 4-5 min on each side or until golden and cooked through
6
Meanwhile, slice the sugar snap peas into halves diagonally
Cut the remaining 1/2 [1] lemon into wedges
7
Meanwhile, add the sugar snap peas to a pot and cover them in plenty of boiled water
Bring to the boil over a high heat and cook for 3-4 min or until tender
Once tender, drain the sugar snap peas and return them to the pot with a drizzle of olive oil
8
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