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