Fakeaway fish and chips in 30 minutes!
Eat Well for Less offers a healthier, more budget-friendly twist on the classic fish and chips, delivering all the comfort and satisfaction of a takeaway favourite with a lighter, home-cooked feel. The cornflakes are the star of the show here, creating a crisp, golden coating that gives the fish a delicious crunch without the need for deep frying. It’s simple, clever and full of flavour, proving that you don’t need complicated ingredients or heavy cooking methods to make something the whole family will genuinely look forward to eating.
This recipe creates 5 servings, making it ideal for feeding the whole family with ease and without stretching your budget. It takes less than 30 minutes to prepare and around 10 to 30 minutes to cook, meaning you can have a complete, satisfying meal on the table in under an hour with minimal effort and maximum payoff. That speed and simplicity makes it a reliable go-to for busy weeknights when the kids come home hungry after school, or for a relaxed Saturday night in when you’re craving a takeaway but want to save money and still enjoy something comforting and homemade.
Each serving provides 519 kcal, 42g protein, 63g carbohydrates (of which 6g sugars), 10g fat (of which 3g saturates), 8g fibre and 1.2g salt, offering a balanced and filling meal that still feels like a proper treat. It manages to hit that sweet spot between comfort food and sensible home cooking, keeping things satisfying without feeling heavy.
It’s a smart, family-friendly recipe that brings together comfort, nutrition and convenience in one simple dish - the perfect answer when you want something quick, tasty and a little bit healthier than the usual chip shop order, without sacrificing any of the flavour or enjoyment.
Fakeaway fish and chips- ingredient list!
150g/5½oz cornflakes and three free-range eggs
400g/14oz frozen peas 750g/1lb 10oz frozen white fish fillets 750g/1lb 10oz peeled and sliced potatoes into 1cm/½ pieces in 1 tablespoon rapeseed oil
One small bunch of chives, finely chopped salt, freshly ground black pepper, and fifty grams (one ounce) of low fat crème fraîche
Fakeaway fish and chips- step by step instruction guide!
Step 1
Preheat the oven to 220C/200C Fan/Gas 7 and line two large baking trays with baking paper to prevent sticking and make cleanup easier later. Make sure the trays are ready and spaced out so the fish can cook evenly and crisp up properly in the oven. Crack the eggs into a shallow bowl and whisk them thoroughly until smooth and fully combined. Season the egg mixture with half of the salt and a generous amount of freshly ground black pepper, mixing again to distribute the seasoning evenly. Add the fish pieces to the bowl and gently turn them through the egg mixture, swirling them around until each piece is fully coated. Ensure all sides are covered so the coating will adhere properly before moving on to the next step.
Step 2
Tip the cornflakes into a large, sturdy food bag, seal it securely, and use a rolling pin to bash them into coarse crumbs. Continue crushing until you have a mix of fine and slightly chunkier pieces for extra texture and crunch, rather than a completely uniform powder. Open the bag and add the frozen fish pieces one at a time to the crushed cornflakes. Seal the bag again after each addition and turn the fish gently so it becomes fully and evenly coated on all sides. Make sure the coating sticks well by pressing lightly through the bag if needed. Once coated, lift each piece out carefully and place it onto one of the prepared baking trays, leaving space between each piece so they cook evenly and crisp up properly in the oven.
Step 3
Put the chips onto the second prepared baking tray, spreading them out as evenly as possible. Drizzle over the oil, then season with the remaining salt and a generous amount of freshly ground black pepper. Use your hands or a spatula to toss everything together until the chips are lightly and evenly coated in the oil and seasoning. Once coated, spread the chips out into a single, even layer so they are not overlapping, as this will help them cook and crisp up properly in the oven. Shuffle and rearrange them as needed to ensure good spacing across the tray. If the chips look crowded, divide them between two trays so they have enough room to roast evenly and turn golden.
Step 4
Put both trays into the oven and bake for 15 minutes. After this time, carefully remove the chip tray and turn the chips over to help them cook evenly and crisp on all sides. Return both trays to the oven and continue baking for another 10-15 minutes, or until the fish is cooked through, the coating is crisp and golden, and the potatoes are tender on the inside with a golden-brown exterior.
Step 5
While everything finishes cooking in the oven, bring a large pan of salted water to the boil. Add the peas and cook for 2-3 minutes, or until they are heated through and just tender. Once cooked, drain them well and return them to the saucepan. Add the crème fraîche and use a potato masher to gently crush the peas until they are partially broken down but still slightly chunky, keeping some texture rather than making them completely smooth. Stir thoroughly to combine, then add the chopped chives and mix again until evenly distributed. Taste and adjust seasoning if needed, then keep the peas warm over a low heat until ready to serve alongside the fish and chips.
Step 6
Serve the fish and chips straight from the oven while still hot and crisp, arranging the baked fish and golden chips on plates. Add a small portion of the crushed peas alongside each serving, spooning them neatly to balance the plate. Serve immediately so the fish stays crunchy, the chips remain crisp on the outside and fluffy inside, and the peas are warm and creamy.