There’s nothing better than a chippy tea come Easter Friday. Get all hands on deck at home with this cracking fish ‘n’ chips recipe!


  • 4 potatoes (chopped into 8 wedges)
  • 1 tbsp vegetable oil
  • 75g dried breadcrumbs
  • 1 egg, beaten
  • 4 fillets of skinless haddock/cod
  • 300g mushy peas
  • Black pepper


  • Pre-heat your oven to oven to 200°C.


  • Lightly grease a baking sheet with vegetable oil.


  • Add the potatoes to a roasting tin. Use the remaining vegetable oil and toss to coat. Add a pinch of black pepper and bake for 35-40 minutes, turning over after 20 minutes.


  • Sprinkle breadcrumbs on to a plate and add a pinch of black pepper. Dip each fish fillet in the beaten egg mixture and coat in breadcrumbs.


  • Bake the fish fillets for 20 minutes, alongside the potatoes.


  • Once cooked, heat the mushy peas and serve.


  • Enjoy!

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