I love Fish n Chips. I have fond memories of the very 70’s blue tiled shop that was our local and the lovely Greek couple that ran it. Friday night Fish N’ Chips were a regular event we all looked forward to.
But now I struggle with them a bit. Whilst I love the idea of them I find myself regretting them after the fact. Too much batter, not enough lemon and of course the simple fact that I over-do it. I just can’t help myself around hot chips.
It’s no surprise that my kids love them too. But now we have them any night of the week with no guilt attached. This oven baked version satisfies the cravings of all ages.
Suitable for finger food babies and beyond.
Not suitable for freezing.
Makes as much as you like.
1 small to medium potato per person, cut into thin chips. I leave the peel on.
1 firm white fish fillet per person. I like Basa or Rockling
Fresh lemon wedges
Herbamare to season
Preheat oven to 200 degrees. Toss cut potatoes lightly in olive oil and bake for 20 minutes turning once. Lay fish fillets flat on oven tray (can use same one as potatoes if there is enough room) and sprinkle fish and chips lightly with Herbamare. Oven bake for 5 – 10 minutes depending on the thickness of your fish.
Serve with a wedge of lemon. Delicious!
Do you think she liked it??