Fish and Chips

  • 15MINS
  • 50MINS
  • 333KCAL

This is our Pinch of Nom take on the classic British dish, using breadcrumbs to coat the fish instead of high-calorie batter. This is the ultimate Friday-night fakeaway, and could be enjoyed with a side of our French Peas (see page 226). You could even serve it in newspaper if you want the full fish 'n' chips experience! Friday fish and chips – nothing better!

Featured On
Pages 48-51

This recipe is currently only available in our book. You can get it here

Fish and Chips

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

You can cut the chips as thinly or thickly as you want. Thinner chips don't need as long in the oven/air fryer so keep an eye on them.

You can freeze the uncooked chips for cooking on a later date.

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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‘This will be a staple in our house! Loved it and I don’t usually eat fish!’

Lindsay M

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