Home Made Fish & Chips Plus More Fish Recipes by Jamie Oliver

Ingredients

• 800 g Maris Piper Potatoes (washed, halved into wedges)
• 4 pieces Cod Fillets (about 150‑200 g each, skin removed)
• 1 slice Rasher of Bacon (cut into small pieces)
• 2 slices Stale White Bread (roughly torn, no crusts)
• 2 large Eggs (beaten)
• ½ cup All‑Purpose Flour (for dusting fish)
• 3 tablespoons Olive Oil (extra‑virgin, divided)
• 1 teaspoon Smoked Paprika (adds smoky heat to potatoes and breadcrumb mix)
• to taste Salt
• to taste Black Pepper
• 500 g Frozen Peas (plus a handful of broad beans and edamame if desired)
• 1 bunch Fresh Mint Leaves (packed, roughly chopped)
• 1 tablespoon White Wine Vinegar
• 1 tablespoon Olive Oil (for sauce)
• a pinch Salt (for sauce)

Instructions

1. Preheat Oven

   Set the oven to 220 °C (425 °F) and let it heat up while you prepare the other components.

   Time: PT10M

   Temperature: 220°C

2. Prepare Potatoes

   Wash 800 g Maris Piper potatoes, cut each into halves, then each half into two wedges. Toss the wedges with 2 Tbsp olive oil, salt, pepper and ½ tsp smoked paprika.

   Time: PT15M

3. Roast Potatoes

   Spread the seasoned wedges in a single layer on a baking tray. Roast for 40 minutes, turning once halfway through to ensure even browning.

   Time: PT40M

   Temperature: 220°C

4. Make Bacon‑Breadcrumb Mix

   In a food processor combine the stale bread pieces, the sliced bacon, 1 Tbsp olive oil and a pinch of smoked paprika. Pulse until a coarse, slightly oily crumb forms.

   Time: PT5M

5. Set Up Coating Stations

   Place three shallow dishes: (1) flour, (2) beaten eggs, (3) the bacon‑breadcrumb mixture. This will be your breading line.

   Time: PT5M

6. Bread the Cod

   Pat each cod fillet dry. Lightly dust in flour, dip into the beaten egg, then press firmly into the breadcrumb mixture, coating both sides. Place the coated fillets on a lightly oiled baking tray.

   Time: PT10M

7. Bake the Fish

   Insert the tray with the fish into the same 220 °C oven. Bake for 15 minutes, or until the coating is golden and the fish flakes easily with a fork.

   Time: PT15M

   Temperature: 220°C

8. Cook the Peas

   While the fish is baking, bring a saucepan of salted water to a boil. Add the frozen peas (and optional broad beans/edamame) and cook for 4‑5 minutes until tender. Drain well.

   Time: PT5M

   Temperature: boiling

9. Prepare Mint Sauce

   In a small bowl combine the chopped mint leaves, a pinch of salt, 1 Tbsp white wine vinegar and 1 Tbsp olive oil. Mash with a fork or pestle until a vivid green sauce forms.

   Time: PT5M

10. Plate and Serve

    Arrange the roasted potatoes, baked cod and smashed peas on plates. Drizzle the mint sauce over the peas and fish, and finish with an extra sprinkle of smoked paprika if desired.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g

Ingredient Substitutions

• Instead of Maris Piper Potatoes: Russet potatoes
• Instead of Cod Fillets: Haddock, Pollock
• Instead of Rasher of Bacon: Smoked pancetta, Sun‑dried tomatoes
• Instead of Stale White Bread: Plain breadcrumbs
• Instead of Eggs: Milk (for dipping)
• Instead of All‑Purpose Flour: Rice flour
• Instead of Olive Oil: Vegetable oil
• Instead of Smoked Paprika: Regular paprika + a pinch of liquid smoke
• Instead of Frozen Peas: Fresh peas
• Instead of Fresh Mint Leaves: Fresh basil
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Olive Oil (for sauce): Sunflower oil

Equipment Needed

• Oven
• Baking Tray
• Food Processor
• Mixing Bowls
• Fork
• Knife
• Saucepan
• Potato Masher
• Measuring Spoons
• Tongs

Critical Steps — Do Not Skip

• Make the bacon‑breadcrumb mixture without over‑processing
• Coat the fish using the three‑step breading line to ensure an even crust
• Bake the potatoes and fish at the same high temperature for optimal crispness

Chef Tips from the Video

• Use a slice of smoked bacon for a subtle smoky flavour; you can substitute with smoked pancetta for a richer taste.
• If you can’t find stale bread, toast fresh bread lightly and let it cool before processing.

Troubleshooting

Storage

Refrigerator: Store leftovers in airtight containers for up to 2 days.

Freezer: Cooked fish can be frozen for up to 1 month; reheat gently in the oven.

Room temperature: Do not leave cooked fish or potatoes at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the breadcrumb mixture up to 24 hours ahead and keep refrigerated.
• The mint sauce can be made a day before; stir before serving.

Frequently Asked Questions