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Fish and Chip Celebration Cones
April 2023
Reading time 2 Minutes
Mini portions of fish and chips make great finger food.
Preparation time:
10 mins
Cooking time:
45 mins
Total time:
  • 4 large potatoes
  • 1 cup vegetable oil, for frying
  • Sea salt (to taste)
  • 2 cod fillets
  • Salt/pepper (to taste)
  • 1/2 cup Panko crumb
  • 1/2 cup flour
  • 2 eggs, whisked
  • 4 tbsp Mary Berry’s Blue Cheese Dressing, to serve
  • Lemon wedges to serve
  • Chopped chives to serve

Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips, rinse in cold water and pat dry with kitchen towel.

Heat the oil in a deep frying pan. Carefully lower the chips into the hot oil and fry for 10 minutes, or until cooked through, but not browned. Carefully remove the chips from the pan, set aside to drain on kitchen paper.

Preheat the oven to 180C. Place chips on a baking tray and cook for another 8–10 minutes, or until crisp and golden brown.

Meanwhile cut fish into strips and season well with salt and pepper. Place the flour, whisked eggs and panko crumbs in three separate dishes, ready to coat the fish. Start by coating the fish in the flour, shaking off any excess. Then coat the fish in the whisked eggs and finish them off by coating in the panko breadcrumbs, making sure to really press the breadcrumbs on the fish so they get a good crust.

Transfer the coated fish strips onto a baking sheet. Let the fish sticks rest while you heat the oil in the deep frying pan.

When oil is hot, add the fish strips. Fry for three minutes, after which the fish strips should be nicely browned on the underside and can be flipped.

Flip and cook for another three minutes on the second side. Then remove and let them cool on a few paper towels.

Serve your double cooked chips and fish in paper cones, with a lemon wedge, sprinkle of chives and a drizzle of Mary Berry’s Blue Cheese Dressing.


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