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fish and chips 4
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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.
Course Main Course
Cuisine British
Keyword Family Friendly Dinner
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 portions
Calories 432kcal
Author Charlotte Oates

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.

Nutrition

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