30-minute Fish & Chips

Recipe by:

Caitriona Redmond

Fresh fish can be expensive. However, there is no need to spend a fortune on expensive cuts if they are going to end up in a pie.

SERVES

PEOPLE

PREP TIME

MINUTES

COOKING TIME

MINUTES

CUISINE

COURSE

Main

In a small pot melt the butter on a medium heat. When melted stir in the flour and keep on stirring until it starts to sizzle and cook.
Add 50ml of milk then stir well until it is well mixed.
Add another 50ml of milk and repeat until all the milk is mixed in and you have a thick sauce which coats the back of your spoon.
Turn the heat to medium and then pour your chunks of fish into the sauce along the frozen vegetables. Stir well
Leave the pot on the hob for another 4 minutes to allow the vegetables to warm through then pour the sauce into a large ovenproof dish.
Crumble plenty of crisps on top of the sauce. You can also grate cheese on top of the crisps if you like.
Bake in the oven for 20minutes. If feeling virtuous eat with a green side salad. We just like to eat with a spoon!

Ingredients

300ml milk
300g of mixed fish chunks (here I used salmon, haddock , and smoked haddock, 100g of each)
50g frozen peas and sweetcorn
30g butter
30g plain flour
3-4 packets of crisps (flavour of your choice)

In a small pot melt the butter on a medium heat. When melted stir in the flour and keep on stirring until it starts to sizzle and cook.
Add 50ml of milk then stir well until it is well mixed.
Add another 50ml of milk and repeat until all the milk is mixed in and you have a thick sauce which coats the back of your spoon.
Turn the heat to medium and then pour your chunks of fish into the sauce along the frozen vegetables. Stir well
Leave the pot on the hob for another 4 minutes to allow the vegetables to warm through then pour the sauce into a large ovenproof dish.
Crumble plenty of crisps on top of the sauce. You can also grate cheese on top of the crisps if you like.
Bake in the oven for 20minutes. If feeling virtuous eat with a green side salad. We just like to eat with a spoon!

Newsletter

Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.

Trending