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Posh Fish & Chips

This posh fish and chips recipe is a new take on the ageless classic. Simple and delicious.
  • cookingtimeCooking time40 minutes
  • preparation timePrep time25 minutes
  • servingsServings4 portions
recipe image Posh Fish & Chips


  • 30 grams Flora ProActiv Buttery
  • 2 tbsp vegetable oil
  • 85 grams stale sliced bread
  • 4 tbsp fresh parsley chopped
  • 1 lemon zested
  • 1 tbsp plain flour
  • 4 fish fillets e.g. cod or plaice approx. 175 grams each
  • 450 grams sweet potatoes peeled cut into wedges
  • 1 medium egg beaten
  • 225 grams frozen peas
  • 1 tbsp capers chopped
  • 1 tbsp mint chopped
  • 2 tbsp low-fat natural yogurt

Nutritional facts

Energy (kcal)481 kcal
Energy (kJ)2020 kJ
Protein (g)40.3 g
Carbohydrate incl. fibre (g)38.1 g
Carbohydrate excl. fibre (g)43.5 g
Sugar (g)11.4 g
Fibre (g)7.6 g
Fat (g)14.5 g
Saturated fat (g)2.6 g
Unsaturated fat (g)14.9 g
Monounsaturated fat (g)6.0 g
Polyunsaturated fat (g)8.8 g
Trans fat (g)0.0 g
Cholesterol (mg)155 mg
Sodium (mg)391 mg
Salt (g)1.09 g
Vitamin A (IU)13206 IU
Vitamin C (mg)21.4 mg
Calcium (mg)175 mg
Iron (mg)3.39 mg
Potassium (mg)1084 mg


  1. Preheat oven to 200ºC/180ºC Fan/Gas mark 6.
  2. Toss the chips in half the oil and spread evenly over a baking sheet. Bake in the oven for 40 minutes.
  3. Meanwhile prepare the fish by placing the bread, half the parsley and lemon zest in a food processor and blitz until like rough breadcrumbs.
  4. Stir through a tablespoon of oil.
  5. Place flour, egg, and crumbs on separate plates and dunk each fillet in flour, then egg, finishing with the crumbs. Place on a non-stick baking sheet and bake for the last 12 minutes of chips’ cooking time.
  6. While the fish is cooking, cook the peas in boiling water for 4 minutes, drain and mash with the Flora ProActiv spread, capers (if used), mint and remaining parsley and lemon zest.
  7. Add the yogurt to achieve a soft consistency and serve with the fish and chips.