Fabulous Fish and Chips

Fabulous Fish and Chips

Fabulous Fish and Chips

A deliciously healthy take on a British favourite
Course Main Course
Servings 2


  • 2 Medium Sweet Potatoes, skin on
  • 240 - 300 g Firm White fish fillets, haddock or cod, preferably sustainably caught
  • 1 Egg
  • 75 g unsweetened desiccated coconut
  • Olive oil
  • 1/2 level tsp Salt
  • 1/2 level tsp Black pepper


  • For the Chips
  • Preheat the oven to 200ﹾc. Line a baking tray with parchment
  • Wash the sweet potatoes, pat dry and cut in to 3-4 cm wedges, place on a baking tray avoiding overcrowding, and drizzle with a little olive oil, stir to lightly coat.
  • Put in the oven and set the timer for 25 minutes
  • For the Fish - whilst the chips are cooking
  • Cut each fish fillet into 3-4 pieces/fingers
  • Put the coconut on a plate, add most of the sea salt and ground black pepper, mix well and taste, it should be nicely flavoured/savoury but not too salty, add more of either to suit your preferences
  • Beat the egg lightly in a bowl wide enough to fit the fish pieces
  • Dip each fish finger into the beaten egg, and then in the seasoned coconut to coat well
  • When the sweet potato wedges have been cooking for 25 minutes, turn the oven down to 180ﹾc
  • If there is room for the fish on the same baking tray, briefly remove it from the oven and place the fish pieces on the parchment alongside the sweet potato. If the tray is small put the fish on a different parchment lined tray or in an oven proof dish
  • Return the potatoes and fish to the oven and bake for around 15 minutes until the coconut crust is lightly coloured and the sweet potato wedges are cooked through


Serve with any vegetables of your choice or a simple salad …. but we love to eat them with this broccomole side dish as an alternative to mushy peas
Keyword chips, fish

Subscribe to our mailing list

Receive a weekly update to your inbox on our services and fundraising events.