4.75 from 4 votes

Fish and Chips #KidsTeatimeTakeover

Fish and Chips with a lovely spiced coating that you're sure to want to make again and again!
Course Main
Cuisine British
Prep Time 30 minutes
Cook Time 19 minutes
Total Time 49 minutes
Servings 2
Author Holly Bell


  • 500 g McCain 3% Fat Rustic Chips
  • 2 Tilapia fillets skin removed (or any boneless, skinless fillets)
  • 1 Free range egg
  • ¼ tsp salt
  • 2 heaped tbsp plain flour
  • ½ tsp Dried thyme
  • ½ tsp Paprika
  • ¼ tsp Freshly ground black pepper
  • tsp Freshly ground nutmeg
  • 2 tbsp Rapeseed oil
  • 200 g Frozen petite pois


  1. Pre-heat the oven to 220°C/Fan 210°C/Gas Mark 7.
  2. Place the McCain 3% Fat Rustic Chips onto a baking tray in one even layer and bake in the overn for between 16 – 19 minutes, turning occasionally.
  3. In the meantime get making the fish coating.
  4. Remove the fish from the fridge, crack the egg into a bowl, add a tiny pinch of salt and use a fork to mix.
  5. Then mix, together the rest of the salt, flour, thyme, paprika, pepper and nutmeg in a bowl.
  6. Dip the fish fillets into the egg first, then coat in the flour mixture and place on a plate ready for frying.
  7. Five minutes before the chips are ready, heat the oil in a frying pan over a medium heat.
  8. Sprinkle a little of the spare flour mixture in the oil and if it starts to sizzle immediately then place both fillets into he pan, very gently. Be careful as hot oil spits. (Holly says she asks her boys to set the table for her rather than helping as hot oil and young kids aren't a combination she finds restful).
  9. Fry for a couple of minutes on each side until golden brown and then remove from the pan and drain on a sheet of kitchen paper.
  10. Boil or heat the petite pois in the microwave according to the packet instructions.
  11. Serve the healthier fish, chips and petite pois, possibly with a little tartar sauce on the side.