Fish and chips is the epitome of a traditional British meal, but there’s a strong argument that they’re always better from a chip shop rather than homemade.
That said, Sophie Nahmad, chef at recipe box Gousto, has a delicious lunchtime twist on this quintessentially English dish.
Sharing a 30-minute recipe for Gousto’s Fish and Chip Wraps, Mushy Peas & Tartare Sauce, she said: “St George Day (April 23) is the perfect excuse to cook up some tasty fail-safe family-pleaser recipes – and wield your knife to channel that knight in shining armour.”
Perfect for two, three, four, or even more people, this easy dish is described as “a fish and chip butty with a twist”.
It’s popular among Gousto fans too, having garnered 4.5 stars out of five and 6,985 reviews online.
Fish and chip wraps recipe
Ingredients
- 30g breadcrumbs (panko is best)
- Six plain, mini tortilla wraps
- Two white potatoes
- 160g blanched peas
- 30ml mayonnaise
- 5g dill
- 200g haddock bites
- 15g capers
- One lemon
- Salt and pepper
- Vegetable and olive oil
These quantities serve two, but you can add one and a half of each ingredient to serve three or double each ingredient for four people.
Method
Start by preheating the oven to 200C/180C fan/395F/Gas 6, then cut the potatoes into thin chips, leaving the skins on.
Add the chips to a baking tray with a drizzle of vegetable oil and a generous helping of salt and pepper. Mix well then place the tray in the oven for 20-25 min or until crisp.
Meanwhile, slice the lemon in half and add the juice of one half to a bowl along with three tablespoons of olive oil plus a pinch of salt and pepper. Stir to combine the juice and oil then set aside for later.
Tip the panko breadcrumbs onto a plate then pat the haddock bites dry with some kitchen paper. Dip the fish bites into the lemon mixture then roll onto the plate of breadcrumbs to coat evenly.
Add the fish to a tray with a generous drizzle of olive oil, then cook in the hot oven for 101-2 minutes, or until cooked through and golden.
Slice the remaining lemon half into wedges and roughly chop the dill.
Add the blanched peas to a bowl and microwave for one minute, or until hot and cooked with a bite. Next, add the cooked peas to a food processor or blender along with a knob of butter, two tablespoons of cold water, the chopped dill, a generous pinch of salt and pepper and the juice of one lemon wedge.
Pulse until blitzed but not smooth –to create mushy peas. Now roughly chop the capers and add to a bowl with the mayonnaise and plenty of black pepper, plus the juice of one lemon wedge before stirring it all together.
When the tartare sauce is well combined, pop the wraps onto a place and heat in a microwave until warm (1-2 minutes). Spread a spoonful of the mushy peas on the base of the wraps followed by a portion of the chips and haddock bites, and then top with the tartare sauce.
Enjoy straight away while hot.
