From traditional Fish & Chips to a hearty Indian curry, not only are these takeaway style recipes simple, but they’re really tasty too.
As the lockdown continues, many Brits are seeking ways to keep family morale up, a takeaway is an easy solution. But with many closed across the country, Gousto has unveiled their spin on the UK’s favourite takeaways dishes.
Senior Recipe Developer at Gousto, Hannah Mariaux reveals her top tips on achieving delicious homemade Fakeaway dishes.
From this: Fish & Chips
Try this: Crispy Fish & Chips With Lemony Mayo
Link to recipe: https://www.gousto.co.uk/cookbook/fish-recipes/crispy-fish-chips-with-lemony-mayo
According to the National Federation of Fish Fryers, over a quarter of all fish and chips eaten in the UK is sold on Fridays, but if you’re looking for a home-cooked alternative, what about rustling up the nation’s favourite dish at home?
With our brilliant take on the classic, you’ll make your own deliciously crisp breaded fish served with homemade chips, sugar snap peas and a zingy lemony mayo.
Hannah’s Top Tip: “When breading your fish fillet, keep one hand for the dry ingredients (the panko breadcrumbs) and the other for the wet ingredients (the egg), that way, the ingredients won’t mix together and form a sticky paste around your fingers.”
Ingredients
You Will Need
Cooking Instructions
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into chips
Add the chips to a baking tray with a very generous drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up
Put the tray in the oven for 25-30 min or until golden and crisp
Boil a kettle
Combine the mayonnaise with the dried dill, the juice of 1/2 [1] lemon and a pinch of salt – this is your dill mayonnaise
Once the chips are almost cooked, pat the basa fillets dry with kitchen paper
Add a handful of flour to a plate with a generous pinch of salt and pepper
Crack the egg[s] into a shallow bowl and beat with a fork
Add the panko breadcrumbs to another plate
Coat the fish fillets in the flour, tap off the excess, then add them into the beaten egg and finally press them into the breadcrumbs firmly to evenly coat all over
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium heat
Once hot, add the breaded fish and cook for 4-5 min on each side or until golden and cooked through
Meanwhile, slice the sugar snap peas into halves diagonally
Cut the remaining 1/2 [1] lemon into wedges
Meanwhile, add the sugar snap peas to a pot and cover them in plenty of boiled water
Bring to the boil over a high heat and cook for 3-4 min or until tender
Once tender, drain the sugar snap peas and return them to the pot with a drizzle of olive oil
Serve the crispy fish with the chips, sugar snap peas and dill mayonnaise to the side
Garnish with a wedge of lemon
Enjoy!
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