Fish & Chip Loaded Wedges

Name: Fish & Chip Loaded Wedges
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g Potatoes, cut into thick wedges; 2 tablespoons Vegetable Oil; 1 teaspoon Smoked Paprika; 1/2 teaspoon Garlic Powder; 400g Skinless Cod Fillets; 50g Plain Flour; 1 Large Egg, beaten; 80g Panko Breadcrumbs; 150g Frozen Peas; 1 tablespoon Butter; 100g Greek Yogurt; 2 tablespoons Mayonnaise; 1 tablespoon Capers, finely chopped; 2 Gherkins, finely chopped; 1 tablespoon Fresh Parsley, finely chopped; 1 Lemon; 2 Spring Onions, finely sliced; Sea Salt, to taste; Black Pepper, to taste

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Serves 4 590 kcal per serving Prep 20 min Cook 35 min

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Ingredients

800g Potatoes, cut into thick wedges
2 tablespoons Vegetable Oil
1 teaspoon Smoked Paprika
1/2 teaspoon Garlic Powder
400g Skinless Cod Fillets
50g Plain Flour
1 Large Egg, beaten
80g Panko Breadcrumbs
150g Frozen Peas
1 tablespoon Butter
100g Greek Yogurt
2 tablespoons Mayonnaise
1 tablespoon Capers, finely chopped
2 Gherkins, finely chopped
1 tablespoon Fresh Parsley, finely chopped
1 Lemon
2 Spring Onions, finely sliced
Sea Salt, to taste
Black Pepper, to taste

Instructions

Preheat the oven to 220°C and line a large baking tray with baking paper.
Put the potato wedges on the tray, drizzle with the vegetable oil, and sprinkle with the smoked paprika, garlic powder, salt, and black pepper.
Toss well to coat, spread the wedges into a single layer, and roast for 30–35 minutes until golden and crisp, turning halfway through.
Meanwhile, pat the cod dry and cut it into bite-sized pieces.
Put the flour, beaten egg, and panko breadcrumbs into three separate shallow bowls. Season the flour with salt and black pepper.
Coat each piece of fish first in the flour, then the egg, and finally the breadcrumbs, pressing gently so the crumbs adhere.
Arrange the coated fish on a second lined baking tray and bake for 12–15 minutes until golden, crisp, and cooked through.
Cook the frozen peas according to the packet instructions, drain well, then lightly crush them with the butter and a pinch of salt and black pepper.
To make the tartare-style topping, mix the Greek yogurt, mayonnaise, capers, gherkins, parsley, finely grated zest of half the lemon, and a squeeze of lemon juice.
Arrange the hot crispy wedges on a large serving platter or divide them between individual plates.
Spoon the crushed peas over the wedges and top with the crispy pieces of fish.
Drizzle or spoon over some of the tartare-style sauce and scatter with the sliced spring onions.
Cut the remaining lemon into wedges and serve alongside with the remaining sauce.

Tips

Spread the potato wedges in a single layer with space between them so they roast and crisp rather than steam.
Pat the fish dry before breading to help the coating stick and become crisp in the oven.
Add the tartare-style sauce just before serving so the fish and potato wedges retain their crunchy texture.

Variations

Haddock Loaded Wedges: Replace the cod with skinless haddock fillets for another classic British fish-and-chip combination.
Spicy Fish Loaded Wedges: Add 1/2 teaspoon cayenne pepper to the breadcrumbs and finish with sliced fresh chilli.

Storage

Store leftover cooked fish and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Keep the tartare-style sauce refrigerated in a separate container. Reheat the fish and wedges in a hot oven until thoroughly heated and crisp, then assemble just before serving.

Serving Suggestions

Serve with extra crushed peas, lemon wedges, and tartare-style sauce for a generous fish-and-chip inspired meal.
Add a crisp green salad or vinegar-dressed cabbage slaw for freshness alongside the loaded wedges.