One-Tray Fish and Chips for the RNLI Fish Supper

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Delicious cod in a crispy lemon coating with soft, yet crunchy chips all made in one tray. The perfect way to celebrate the RNLI fish supper.

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This weekend (13th-15th October 2017) the Royal National Lifeboat Institution (RNLI) are celebrating their annual fish supper. It’s a fundraising event where they encourage us all to host our own fish supper with friends and family and donate to support the charity’s lifesaving work.

Crisp ‘n Dry is proud to support the RNLI Fish Supper and they’ve challenged me to create a recipe perfect for hosting your own. I think my one-tray fish and chips really fit the bill. The fish is in a crispy breadcrumb coating flavoured with lemon zest. The chips are the closest I could create to chip shop chips in the oven, soft in the middle with crispy bits on the outside and the Crisp ‘n Dry adds a really lovely flavour.

About the RNLI

The RNLI are a charity that saves lives at sea. I think they’re best known for their 24-hour search and rescue service, but they also provide seasonal lifeguards for our beaches as well as flood relief in the UK and Ireland. Last year the RNLI lifeboats launched 8,800 times and saved 431 lives, which I think is simply amazing. Although this is a drop in the ocean compared to the 142,200 lives that have been saved since the charity began in 1824.

95% of the people at the RNLI are volunteers and they rely on the generosity of public donations to fund the services they offer.

The RNLI is a charity that is important to me and one I will always want to support. This weekend I’ll be having some fish and chips with my family and making my donation to support their fantastic work.

If you’d like to host your own fish supper, take a look at the RNLI Fish Supper website for more information including details of how to donate and for more recipe inspiration visit the Crisp ‘n Dry website.

How to make toasted breadcrumbs

For this recipe I’ve used toasted breadcrumbs. They give the fish that lovely golden colour and a crispy texture.

To make my own breadcrumbs I simply blitz slices of white bread in a spice grinder. I then lay them out on a baking tray (in as thin a layer as possible) and cook at 220ºC/200ºC fan for a couple of minutes. Remove them from the oven and break them up (as they start to stick together) and then return to the oven for a couple more minutes. Keep repeating until they’re all golden in colour. They’re then ready to use.

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One-Tray Fish and Chips for the RNLI Fish Supper

Delicious cod in a crispy lemon coating with soft, yet crunchy chips all made in one tray. The perfect way to celebrate the RNLI fish supper.

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Active Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 portions

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INGREDIENTS

• 2 cod fillets - fresh or frozen. If you're using frozen make sure it's fully defrosted before using it in this recipe.
• 1 tbsp plain flour
• 1 egg
• 70 g toasted white breadcrumbs - 2 slices of bread, see tips above to make your own
• Zest of one lemon
• 350 g floury potatoes - 2 large potatoes, I used King Edwards
• 1 tbsp Crisp 'n Dry
• Salt

INSTRUCTIONS

• Pre-heat your oven to 200ºC/180ºC fan.
• Start by preparing the cod. In one bowl put the flour (1 tbsp), in another bowl put the egg and beat it so the yolk and white are combined. Finally in a third bowl put your toasted breadcrumbs. Finely grate the zest of one lemon and add it to the breadcrumbs along with some salt (c. ¼ tsp).
• It's now time to coat the cod with breadcrumbs. You want to coat the top and sides but not the bottom of the fish. Dip the cod into the flour and then gently shake off any excess, then dip it in the egg, again shaking off any excess. Finally dip it into the breadcrumbs, ensuring there is a good coating all over the top and sides. Repeat for the second piece of cod.
• Peal your potatoes and cut them into chips (about ½" thick).
• Rinse the chips under cold water and then dry them on some kitchen paper.
• Toss the chips in some Crisp 'n Dry (about 1 tbsp) and salt (c. ¼ tsp)
• Lay the chips in a baking tray and cook for 5 minutes.
• Remove the chips from the oven and add the cod to the tray. Return the tray to the oven for 20 minutes until the fish is cooked through and the chips are golden, soft and a little crisp on the outside. For best results turn the chips halfway though the cooking time.
• Serve.
• Donate to the RNLI Fish Supper 🙂

NOTES

Although the recipe makes 2 portions, this is easily increased, you'll just need a bigger tray!

To get some extra crispy bits on your chips, when you turn them squash them a little with the back of a fish slice before returning them to the oven.

Only coat the top and sides of the fish with breadcrumbs. As the fish cooks it releases liquid which would make any underneath go soft. By only coating the top and sides you ensure that all your breadcrumbs stay nice and crispy.

The estimated nutritional information per serving includes the fish & chips only and excludes any of the side dishes shown.

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NUTRITIONAL INFORMATION

Serving: 1portion | Calories: 432kcal | Carbohydrates: 47.5g | Protein: 33.6g | Fat: 10.9g | Saturated Fat: 1.7g | Sodium: 1200mg | Fiber: 3.5g | Sugar: 2.7g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

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Course: Main Course

Cuisine: British

Keyword: Family Friendly Dinner

Author: Charlotte Oates