Feelgood fish and chips
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Feelgood fish and chips
A fresher tasting, better-for-you chippy tea that can be either oven-baked or cooked in an air fryer if you have one
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
596Kcal
Fat
13gr
Saturates
4gr
Carbs
72gr
Sugars
20gr
Fibre
11gr
Protein
41gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 400g sweet potatoes, cut into chips (skin on)
- 4 tsp olive oil
- 1 lemon
- 45g panko or other dried breadcrumbs
- 175g low-fat Greek-style yogurt
- 1 x 250g pack of 2 basa fillets
- 20g cornichons or gherkins, diced
- 1 tbsp miniature capers
- 175g frozen petits pois
Step by step
Air fryer instructions
Preheat to 200°C. Cook the chips for 20-25 minutes, shaking the basket once or twice. Set the chips aside and cook the coated fish for 15 minutes or until crisp, returning the chips to heat through for the final few minutes.
- Place a large baking tray in the oven and heat to 220°C, fan 200°C, gas 7 (see above for air fryer instructions).
- Toss the sweet potato chips with 2 teaspoons of olive oil and seasoning, and spread out on the hot tray. Roast for 10 minutes initially.
- Meanwhile, finely grate the zest from the lemon then mix half into the breadcrumbs in a shallow bowl, adding 2 teaspoons of olive oil; rub together with your fingers to combine. Cut the lemon into 4 wedges. Whisk 75g yogurt with some seasoning and the juice of 1 lemon wedge in another bowl. Pat the fish fillets dry on kitchen paper then dip first in the yogurt to coat, and then into the lemony crumbs, patting them on to help them stick.
- Add the fish to the hot tray, giving the chips a quick stir around. Cook for 12-15 minutes until the fish is crisp and golden, and the chips are caramelised.
- Meanwhile, make a quick tartare-style sauce by combining the chopped cornichons, capers and the rest of the lemon zest with 100g yogurt; add seasoning and juice from another lemon wedge to taste.
- Cook the peas in boiling salted water until tender. Drain and serve with the fish, chips and tartare yogurt, plus lemon wedges to squeeze over.
