Fish & Thyme Roasted Chips

This recipe features in these meal plans: British Classics.

Deep-fried battered cod and home-made thyme roasted chips with minted mushy peas and tartare sauce.


  • 2 cod fillets, cut into 1 cm strips
  • 2 small baking potatoes (approx 250g each), cut into thick chips
  • 2 tsp capers, finely chopped
  • 100g of frozen peas
  • 120g of self raising flour
  • 75ml of mayonnaise
  • 2 tbsp olive oil
  • 1/2 tsp fresh parsley
  • 1/2 clove of garlic, finely chopped
  • 1 tsp lemon juice
  • 1 tsp fresh mint, finely chopped
  • 2 tsp butter
  • 1/2 tsp dried thyme
  • 600ml oil for deep-frying
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Oven temp: 200c
  • Price per person: £2.54
  • Store cupboard: Cook's
  • Calories per serving: 1021
  • 5-a-day per serving: 0.6
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Fish & Thyme Roasted Chips photo

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  1. To make the tartare sauce, mix together the capers, mayonnaise, parsley, garlic and lemon juice in a bowl. Season with salt and pepper and set aside.
  2. To make the batter, sift 90g self-raising flour and a pinch of salt and pepper into a bowl. Add 90ml cold water and whisk until it forms a smooth batter. (The batter should be thick enough to coat the back of a spoon - if not, add extra flour or water until you get the right consistency.)
  3. Parboil the potato chips in lightly salted boiling water for 5-6 minutes. Drain well and transfer to an ovenproof dish, drizzle with the olive oil and sprinkle with the dried thyme. Season with salt and pepper and toss to make sure they are evenly coated. Bake, turning regularly, for 15-20 minutes or until crispy and evenly browned.
  4. Meanwhile, make the minted mushy peas. Cook the peas for 10 minutes, drain well then mash with the mint and butter. Season with salt and pepper, set aside and keep warm.
  5. Heat 600ml of vegetable oil in a deep-fat fryer or deep saucepan to 180 deg C. Check the oil is at the right temperature by carefully adding a small amount of batter - the oil should bubble and the batter will fluff up and crisp within 30 seconds. CAUTION: Hot oil can be dangerous. Do not leave unattended.
  6. Pat the cod dry with kitchen towels and dust with the remaining flour. Dip in the batter and coat completely. Fry in batches for 5-6 minutes, or until crisp and golden on all sides. Carefully remove with a slotted spoon and drain on kitchen towels.
  7. Serve the deep-fried cod with the chips, minted mushy peas and tartare sauce.

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