Breaded Fish and Chips

Fish and Chips


A simple meal of fish and chips, prepared and cooked in an hour. A chunky piece of fresh white fish (haddock or cod), coated in fresh breadcrumbs, and shallow fried for just 10 minutes. Served with home cooked fries and ready to be doused with ketchup and vinegar.


Fish and Chips
Prepares: 4 servings
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the fish
  • 4 × 140g (4 × 5 oz) haddock fillets, skinned
  • 4 tbsp flour
  • 1 egg
  • 6 tbsp dried breadcrumbs
  • salt and ground black pepper
  • flavourless oil (not olive oil)

  • For the chips
  • 900g (2 lb) large potatoes (about 5)
  • 2 tbsp oil (not olive oil)
  • salt and ground black pepper

  • To serve
  • tartare sauce and 4 lemon wedges for the fish
  • malt vinegar and tomato ketchup for the chips

  • Equipment
  • large frying pan/skillet or sauté pan
  • large baking sheet, covered with baking parchment

  1. Method
  2. Adjust oven rack to the lowest level and preheat the oven to 200°C (400°F) (gas 6)

  3. For the chips
  4. Peel potatoes and slice into ½ inch thick rounds and then into ½ inch thick strips. Pat dry and place in a bowl.

  5. Drizzle with oil and sprinkle generously with salt and pepper. Toss until evenly coated.

  6. Spread out on the baking sheet and bake for about 30 minutes, turning 2 or 3 times until browned and tender.

  7. For the fish
  8. Meanwhile prepare the fish. Spread the flour on a plate and season with salt and pepper. Then spread breadcrumbs on a second plate. Beat the egg in a shallow bowl.

  9. Pat the fish dry with kitchen paper. Taking one fillet at a time, coat it in the flour, gently shaking off any excess. Then dip it in the beaten egg and coat in the breadcrumbs. Set aside on a clean plate and repeat with the remaining fish.

  10. While the chips are cooking in the oven, the fish can be cooked on the hob. Heat the frying pan/skillet over a medium heat and pour in enough oil to just cover the bottom. When the oil is hot, add the fish and gently fry for about 5 minutes until golden and crisp on the underside. Carefully turn and repeat on the other side. The fish may have to be cooked in two batches. Lift the fish from the pan and place on a warmed plate covered with kitchen paper to absorb any oil. Cover the plate with foil and keep warm while cooking the rest of the fish.

  11. Serve immediately, garnished with the lemon wedges.


Baked Fish with Tomatoes and Tasty Breadcrumbs

Baked fish and tomatoes with tasty breadcrumbs


A simple fish dish, cooked on a bed of rice with buttery garlic and onion sautéed breadcrumbs.


Baked Fish with Tomatoes and Tasty Breadcrumbs
Prepares: 4 servings (picture shows 2)
  • Preparation time: 35–45 minutes
  • Cooking time: 25 minutes (oven)

  • Ingredients
  • ¾ cup rice
  • 4 × 140g (5 oz) white fish fillets, skinned (e.g. haddock)
  • fresh or dried thyme
  • ground black pepper
  • 2 tbsp white wine
  • 2 tomatoes
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 1 cup fresh breadcrumbs (about 2 slices of bread)
  • 7g (¼ oz) fresh parsley, finely chopped (should yield about ¼ cup)
  • ½ lemon

  • To serve
  • Seasonal vegetables

  • Equipment
  • Ovenproof dish, greased. It should be large enough to lay the fish in a single layer.

  1. Method
  2. Preheat oven to 180°C (350°F) gas 4

  3. Bring rice to the boil in 360ml (12 fl oz) (1½ cups) lightly salted water. Reduce the heat to a gentle simmer. For brown rice, simmer for 15 minutes and for white rice simmer for 5 minutes.

  4. Meanwhile, remove the skin from the tomatoes. Put them in a bowl and cover with boiling water. Leave for one minute. Carefully, remove from the water and gently peel away the skin. (It should come away very easily.) Set aside.

  5. Lightly season the fish with thyme and pepper.

  6. Once the rice has finished simmering for the appropriate time, spread the rice and the remaining water from the pan in the ovenproof dish. It will not be fully cooked at this point. Then lay the fish on top of the rice in a single layer and sprinkle the wine over the fish. Slice the tomatoes and arrange over the fish.

  7. Melt the butter in a frying pan/skillet add the onion and garlic, and cook over a low heat until soft, about 5 minutes. Mix in the breadcrumbs and parsley, then scatter over the tomatoes.

  8. Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for a further 10 minutes until the fish is cooked through and the topping golden brown.

  9. Cut the lemon into four slices and use to garnish.

Updated: November 13, 2017

Haddock with a Parsley-Cheese Sauce

Haddock with Parsley and Cheese Sauce


Another quick dish for summer. Haddock is poached with lemon and parsley, then covered in a parsley-cheese sauce and garnished with chopped egg.


Haddock with a Parsley-Cheese Sauce
Prepares: 4 servings
  • Preparation time: 30 minutes
  • Standing time: 15 minutes
  • Cooking time: 5–10 minutes

  • Ingredients
  • 750g (1lb 10 oz) haddock
  • 300ml (10 fl oz) milk (1¼ cups)
  • 1 lemon
  • 4 sprigs parsley
  • 5 tbsp parsley, chopped
  • 6 peppercorns
  • 28g (1 oz) butter (2 tbsp)
  • 28g (1 oz) flour (3 tbsp)
  • 55g (2 oz) mature Cheddar cheese, grated (½ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), hard-boiled

  • Serving suggestion
  • French fries and peas

  • Equipment
  • A large lidded frying pan/skillet and a shallow flameproof dish.

  1. Method
  2. Slice half the lemon and juice the other half.

  3. Lay the haddock in a single layer in a lidded pan. Add milk, lemon slices and juice, parsley sprigs and peppercorns. Bring to the boil, turn off the heat, cover and leave for 15 minutes until the haddock can be flaked. Strain, reserving the milk. Then flake the fish and place in the flameproof dish.

  4. Preheat the grill/broiler to high.

  5. Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute. Gradually stir in the reserved milk until there is a smooth sauce, then bring to the boil. Remove from the heat, season and stir in the chopped parsley. Pour the sauce over the fish and then sprinkle with cheese.

  6. Place the haddock under the grill/broiler and cook for about 5 minutes until bubbling and the cheese is golden brown.

  7. While the fish is under the grill/broiler, shell the eggs and chop.

  8. Once the fish is ready, garnish with the chopped egg.


Haddock and Prawn Fish Pie with a Chive and Cheesy Mash

Haddock and Prawn Fish Pie


This creamy fish pie combines haddock with king prawns/jumbo shrimp in a creamy white sauce with a scattering of peas then topped with a chive and cheesy mash


Haddock and Prawn Fish Pie with a Chive and Cheesy Mash
Prepares: 4 servings
  • Preparation time: 40 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the fish pie
  • 300ml (10 fl oz) full fat/whole milk (1¼ cups)
  • 450g (1 lb) haddock, skinned (cod will work too)
  • 40g (1½ oz) butter (3 tbsp)
  • 40g (1½ oz) flour (¼ cup)
  • 150 ml soured cream (⅔ cup)
  • 200g (7 oz) frozen peeled king prawns/jumbo shrimp, thawed
  • 115g (4 oz) frozen peas, thawed (¾ cup)

  • For the chive and cheesy mash
  • 900g (2 lb) floury potatoes, peeled and cut into even sized pieces (6 medium)
  • 50g (2 oz) Cheddar cheese, grated (½ cup)
  • 90ml (3 fl oz) full fat/whole milk (⅜ cup)
  • 8g (¼ oz) fresh chives, chopped (2 tbsp)

  • To serve
  • a green leafy vegetable

  • Equipment
  • large sauté pan
  • 2 litre ovenproof dish

  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Put the potatoes in a pan of cold water, cover and bring to the boil. Reduce the heat and simmer for 20 minutes or until tender. Drain.

  4. Meanwhile, pour the milk into the sauté pan and add the haddock. Bring slowly to the boil and then reduce the heat and simmer for 5 minutes. Remove from the heat and, using a slotted spoon or spatula, carefully transfer the fish to a plate and set aside. Reserve the milk.

  5. Over a medium heat, melt the butter in a separate pan. Stir in the flour to form a paste and gently cook for 1 minute. Gradually whisk the reserved milk into the flour until there is a smooth sauce. Bring to the boil, stirring continuously, then reduce the heat and simmer for 2–3 minutes until the sauce has thickened. Season to taste.

  6. Stir in the soured cream, prawns and peas and gently heat for a further 2 minutes.

  7. Break the haddock into small cubes, about 2.5cm (1 inch) and add to the sauce. Spoon the mixture into the ovenproof dish.

  8. Mash the cooked potatoes and, when smooth, beat in the grated cheese and milk, then fold through the chopped chives. Spoon over the fish and bake for 30 minutes or until the top is golden brown.

Updated: March 6, 2017

Fish Pie Florentine

Fish Pie Florentine


A fish pie made with chunks of white fish and salmon in a zesty cream sauce, with baby spinach and egg, topped with mashed potato sprinkled with cheese.


Fish Pie Florentine
Prepares: 6 servings
  • Preparation time: 50 minutes
  • Cooking time: 15 minutes

  • Instructions
  • 1kg/2 lb 4 oz potatoes, cut into chunks
  • 75g/2¾ oz butter
  • 50g/1¾ oz flour
  • 450ml/16 fl oz milk, plus extra for creaming the potatoes
  • 60ml/2 fl oz white wine
  • 1 lemon, juice only
  • salt and pepper
  • nutmeg
  • 400g/14 oz white fish fillet (e.g. haddock), skinned
  • 400g/14 oz salmon fillet, skinned
  • 50g/1¾ oz baby-leaf spinach
  • 3 eggs
  • 100g/3½ oz Cheddar cheese, grated

  • To serve
  • Petit pois

  • Equipment
  • A large ovenproof dish

  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Put the potatoes in a large pan of cold salted water, bring to the boil and cook for 20 minutes, until soft. Add the eggs during the last 8 minutes to soft boil (saves on another pan!). Once the eggs have cooked, remove them and run them under cold water, this will prevent a dark rim forming round the yolk while they are cooling. Drain and mash the potatoes with 25g/1 oz of the butter and a little milk, until creamy. Set aside.

  4. Meanwhile, melt the rest of the butter in a pan and, once foaming, tip the pan and quickly add the flour. Stir to form a smooth paste and cook over a low heat for 2 minutes (making a roux). Warm the milk (a microwave makes this quick) and slowly mix into the roux until smooth. Stir in the wine. Continue cooking over a medium heat for 5–10 minutes until the sauce has thickened, stirring constantly. The sauce needs to be very thick because once the fish is added and cooks in the sauce, its juices will thin it. Add the lemon juice, salt and pepper and a good grating of nutmeg. Set aside.

  5. Cut the fish into bite-sized chunks and mix in the ovenproof dish with the spinach leaves and the sauce. Peel the eggs and carefully cut into quarters and scatter them evenly over the dish. Cover with the mashed potato and top with the grated cheese.

  6. Cover the dish and cook in the oven for 20 minutes. Remove the cover and cook for a further 10–15 minutes until the top is golden and the sauce is bubbling around the edges.

  7. Serve with petit pois.


Fisherman’s Pie with Broccoli and Sweet Potato

Fisherman's Pie with Broccoli and Sweet Potato


This fish pie is made with mouthwatering chunks of salmon and prawns/shrimp with broccoli in a cheesy sauce topped with sweet potato sprinkled with cheese.


Fisherman's Pie with Broccoli and Sweet Potato
Prepares: 6 servings
  • Preparation time: About 35 minutes
  • Cooking time: 35 minutes

  • Equipment
  • A 1.2 litre/2 pint shallow ovenproof dish

  • Ingredients
  • 1kg/2 lb 4 oz sweet potato, peeled and chopped
  • 300ml/10 fl oz milk
  • 25g/1 oz flour
  • 25g/1 oz butter
  • Salt and pepper
  • 170g/6 oz small broccoli florets
  • 170g/6 oz Cheddar cheese, grated
  • 700g/1½ lb cod or haddock, skinned and cubed
  • 170g/6 oz cooked tiger prawns/jumbo shrimp
  • Knob of butter
  • 3 tbsp freshly chopped parsley

  • To serve
  • Serve with sugar snap peas/mange tout or peas

  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6

  3. Boil the sweet potatoes in lightly salted water until just tender, about 20 minutes. Then drain and set aside.

  4. Place the milk, flour, and butter in a saucepan and, whisking continuously, cook over a moderate heat until the sauce boils and thickens. Season. Stir in 110g/4 oz of the cheese and the broccoli.

  5. Place the fish in the ovenproof dish and scatter the prawns/shrimp over. Pour the sauce over the fish.

  6. Mash the sweet potato with the butter and stir in the parsley. Season well. Spoon on top of the fish and then sprinkle over the remaining cheese.

  7. Bake in the oven for 30–35 minutes until golden and bubbly.

  8. Serve with the peas.


Fish Cakes

Fish Cakes


Fish cakes originated as a means of using up leftovers that otherwise might be thrown away. In Mrs Beeton’s Book of Household Management (1859) she lists “the remains of any cold fish” and “cold potatoes” as the main ingredients. However, I think they make a delicious dish in their own right.


Fish Cakes
Prepares: 4 servings for a light supper or 6 for a lunch
  • Preparation time: 25 minutes
  • Standing time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 450g/1 lb haddock fillet
  • salt and pepper
  • 1 tbsp lemon juice
  • 225g/8 oz potatoes
  • 1 tbsp parsley, chopped
  • 2 eggs
  • 25g/1 oz flour
  • 50g/2 oz dry breadcrumbs
  • oil for frying

  1. Method
  2. Preheat oven to 180°C/350°F/gas mark 4

  3. Cook the potatoes in boiling salted water until tender, about 20 minutes.

  4. Meanwhile, place the haddock in a greased ovenproof dish. Season with salt and pepper and sprinkle with lemon juice. Cover and bake for about 10 minutes until the fish is just opaque.

  5. Drain the fish, discard the skin and mash with a fork.

  6. Drain the potatoes and mash. Add the fish and parsley, and season to taste. Beat one of the eggs and add it to the mixture to bind. Chill for 15 minutes to firm up.

  7. Shape into 8 cakes for a light supper or 12 for a lunch. Spread the flour on a plate and the breadcrumbs on a second plate. Beat the second egg in a small bowl. Coat the fish cakes first in the flour, then the egg, shaking any excess egg as they are lifted from the bowl, and finally coat in the breadcrumbs. (You may need more egg, flour and breadcrumbs if you are making 12.)

  8. Heat a little oil in a pan over a moderate heat. Fry the fish cakes for 5 minutes until golden brown, turn and cook for a further 5 minutes.

  9. To freeze
  10. Once they have been coated in the breadcrumbs they can be frozen. Open freeze on a tray. When hard, transfer to a container, seal and return to the freezer. To thaw, place on a tray, cover loosely, and leave at room temperature for about 3 hours. Cook as above.