This recipe for Fish and Chips Traybake combines two things I am always looking for easy cooking and less washing up. The fact that it is baked not fried is also a plus meaning you can enjoy fish and chips without worrying about excess fat. Truly delicious and perfect for midweek meals or weekends when you don’t want to spend hours slaving over the stove.
Making your own oven chips is so easy and takes hardly any more time than opening a bag from your freezer. I leave the skin on the potatoes this adds fibre as well as potassium. In fact a potato contains approximately double the amount of potassium you will find in a banana, most of which is in the skin.
There are simple steps to perfect chips.
Scrub – Wash your potatoes to remove any dirt.
Slice – Cut into chips.
Dry – Dry the chips.
Slick – Coat the chips in the thinnest smear of oil 1 tbsp will easily cover 2 potatoes.
Bake – Bake in the oven for 30 mins, you can flip them half way through if you wish.
I like using fresh cod. You can use whatever fish you prefer. I like a thicker piece of fish as you do not want dry overcooked fish. Having a cod fillet on the thicker side increases your chances of having soft flaky fish. I pane in flour, then egg and finally coat in breadcrumbs. If you want to add the zest of a lemon to the breadcrumbs I can support that. Any seasoning you like can be added to the breadcrumbs.
To finish this dish I think it is essential to scatter over sea salt flakes. I use Maldon salt and it really does male a huge difference. Also serving with petit pois gives this a lift and if you feel really fancy top the petit pois with a knob of lemon butter. This is simply butter with lemon zest mixed through. Lemon butter is great with fish, but also great with steak. Often in Italy you can find meat with lemon.
This is such an easy meal to make. If you are looking for more easy meals why not check out:
– Sausage Traybake
– Easy Fish Pie
– Sticky Honey Garlic Chicken
– Tuna Fish Cakes
– Cashew Crusted Cod
I hope you love this Fish and Chips Traybake as much as I do. If you try it out let me know how you get on in the comments below. Share your pictures with me on social media and use #CUBBintheKitchen to be featured in my stories.
Fish & Chips Tray Bake
An easy way to make the British classic
- 2 Potatoes
- 1 tbsp Olive Oil
- 0.25 tsp Salt
- 2 Cod Fillets (or any white fish)
- 4 tbsp Flour
- 1 Egg
- 45 grams Breadcrumbs
- Petit Pois (to serve)
Preheat the oven to 200°C and place your roasting tin in to heat up.
Cut the Chips
Scrub the potatoes to clean and leave the skin on.
Cut into chips – I slice into roughly half cm slices, then turn and cut into half cm chips.
Dry thoroughly and toss with 1 tbsp Olive Oil and Quarter tsp Salt.
Place in the preheated tin and cook for 15-20 mins until starting to turn golden brown.
Coat the Fish
Set up a pane line one dish with Flour, one with beaten Egg and one with Breadcrumbs.
Take the Cod fillets and first coat in Flour then dredge in beaten Egg. Finally coat with Breadcrumbs.
Cook that Fish
After the chips are just starting to colour nestle the breaded Fish into the tray and bake for 15 mins until golden and cooked through – You can drizzle with a tiny bit of Olive Oil to aid the colouring
Enjoy!
You can use this time to cook petit pois – these taste especially good with a knob of Lemon Butter.
Once your fish is cooked and the chips are crisp and golden remove from the oven and devour. Such an easy meal but oh so tasty.
Leftovers Tip
Leftover fish and chips is a difficult thing to use up. However if you have enough make a quick white sauce add a squeeze of lemon and mix with the fish then use the chips as topping for an easy fish pie.
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