Fish and chip salad
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Debby Lewis-Harrison
Fish and chip salad
Forget the chippy tea – take inspiration from our healthier version of this British classic, with a tangy tartare sauce-style dressing and pre-prepared crispy fish
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
508Kcal
Fat
17gr
Saturates
2gr
Carbs
55gr
Sugars
10gr
Fibre
8gr
Protein
30gr
Salt
2.5gr
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 new potatoes
- 2 tsp vegetable oil
- 1 x 300g pack J. James breaded haddock or cod fillets
- 100g low-fat Greek-style yogurt
- 2 tbsp lighter mayonnaise
- 2 tbsp miniature capers
- 75g gherkins, plus
- 1 tbsp vinegar from the jar
- 2 Little Gem lettuces, roughly torn 80g sugar snaps, sliced on the diagonal
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7, with a baking tray inside to get hot, or preheat an air-fryer to 200°C.
- Cut each new potato into 4-6 wedges, depending on size. Toss with the oil and seasoning and spread out on the hot tray. Roast in the oven for 10 minutes initially, then stir, add the breaded fish to the tray and cook for a further 10 minutes. Give the chips another stir and cook both for a final 5 minutes until crisp and golden. If using an air fryer, cook the potatoes for 8 minutes initially, shake and add the fish for 8-10 minutes. Shake the chips again and cook for another 3-5 minutes or until crisp.
- Meanwhile, in a mixing bowl, combine the yogurt, mayonnaise, capers and gherkin vinegar plus seasoning. Finely chop 25g of the gherkins and add to the sauce; slice the rest into fingers. Spoon two-thirds of the sauce into a small bowl to serve, then add the lettuce to the mixing bowl and toss to dress. Divide between two plates and scatter the gherkin fingers and sugar snaps over the lettuce.
- When the fish and chips are ready, divide the chips between the salads then cut the fish fillets into about 3 pieces and pile these up on top. Serve with the extra tartare sauce on the side.
