Bistro-style fish and chips recipe

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serves: 4
Skill: medium
Prep: 15 min
Cooking: 1 hr
Chips cooking time: 40-45 mins

Nutrition per portion

Calories 482 kCal 24%
Fat 17g 24%
  -  Saturates 2g 10%
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  • You don’t always have to head to the takeaway to get a delicious portion of fish and chips. This bistro-style dish uses paprika-flavoured plaice, goose fat-roasted chips and a cumin salt for extra flavour


    • 8 plaice fillets
    • 1 tablespoon plain flour
    • 2 tsp ground paprika
    • ¼ tsp ground cumin
    • Salt and freshly ground black pepper
    • 3 tbsp rapeseed or olive oil
    • For the chips:
    • 2 tbsp goose fat or rapeseed oil
    • About 1kg (2¼lb) Maris Piper potatoes, unpeeled, cut into thinnish wedges, rinsed and dried in a tea towel
    • Cumin salt
    • 1tbsp sea-salt flakes
    • 1 tsp finely grated lemon rind
    • 1-2 tsp cumin or fennel seeds


    • To make the chips: Set the oven to Gas Mark 7 or 220°C. Put a baking tray in the oven to heat up, with the goose fat or rapeseed oil in it. When the fat is hot, add the potato wedges and cook for 40-45 mins, turning them after 25 mins.

    • Trim the fish fillets all round, then cut each one in half lengthways and then into 4 pieces crossways (into diamond shapes), so that you have 16 pieces. Mix the flour, paprika and cumin with a pinch of salt and a little pepper on a baking tray. Lightly coat the pieces of fish in the mixture.

    • Heat the oil in a frying pan, add the fish pieces and cook them for just over a min each side, in 2 batches. Serve with the chips and cumin salt.

    • To make the cumin-flavoured salt: Put sea-salt flakes, lemon rind and cumin or fennel seeds in a food processor, or pestle and mortar, and grind together to combine, but not to a fine powder.

    Top tip for making Bistro-style fish and chips

    It’s best to leave the skin on the fish; then the pieces stay intact while cooking.

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