Oven baked fish and chips
A simple version of the classic takeaway featuring crispy oven potatoes and battered fish.
Allergens: contains cereals containing gluten, eggs, fish. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 96g carbs · 6g sugars · 10g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Maris Piper potatoesuse 1kg | £1.451.2kg · £0.12 per 100g | £1.802kg · £0.09 per 100g | £1.451.2kg · £0.12 per 100g |
| White fish filletsnot compared | – | – | – |
| Plain flouruse 150g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Eggspack 6 pack · use 2 eggs | £1.80£0.30 each | £2.40£0.40 each | £1.80£0.30 each |
| Peasuse 200g | £0.41300g · £0.14 per 100g | £0.43300g · £0.14 per 100g | £1.651kg · £0.17 per 100g |
| Basket total (full packs) | £4.46 | £5.08 | £5.43 |
| Cost of what this recipe uses | £2.15 | £2.12 | £2.31 |
| Per serving | £0.54 | £0.53 | £0.58 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): White fish fillets.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200 °C fan (220 °C conventional). Peel the 1 kg Maris Piper potatoes and cut them into even chips about 1 cm thick. Place the chips on a large baking tray, drizzle with 1 tbsp vegetable oil, then sprinkle with ½ tsp salt and ¼ tsp black pepper. Toss to coat evenly and spread in a single layer.
- Put the tray in the hot oven and bake for 15 minutes. After this time, turn the chips over with a spatula to ensure even browning. Return to the oven and bake another 10‑12 minutes, or until the chips are golden‑brown and crisp on the outside. Remove and keep warm while you prepare the fish.
- While the chips finish, place 150 g plain flour in a shallow bowl. In a second bowl, lightly beat 2 eggs. Season the flour with ¼ tsp salt and a pinch of black pepper, then stir. Dip each 400 g white fish fillet into the flour, shaking off excess, then into the egg, letting any surplus drip off.
- Prepare a third bowl with 100 g breadcrumbs (or crushed cornflakes) for extra crunch. Transfer the egg‑coated fish to the breadcrumbs, pressing gently so the coating adheres on all sides. Place the coated fillets on a wire rack set over a baking tray to allow air circulation.
- Lightly spray the breadcrumb‑coated fish with 1 tbsp vegetable oil (or drizzle). Put the tray in the oven alongside the chips (or on a separate shelf) and bake for 12‑15 minutes at 200 °C fan, turning once halfway through. The fish is ready when the coating is deep golden and the flesh is opaque and flakes easily with a fork.
- Meanwhile, place the 200 g peas in a saucepan, cover with boiling water and add a pinch of salt. Simmer over medium heat for 3‑4 minutes until they are bright green and tender. Drain well and return to the pan, then stir in ½ tsp butter and a grind of black pepper for extra flavour.
- Transfer the hot chips to a serving bowl, sprinkle with a little extra salt if desired, and arrange the fish fillets on top or beside them. Spoon the peas alongside, then serve immediately with lemon wedges and tartar sauce if you like. Taste and adjust seasoning before bringing to the table.
Tips
- Swap white fish for cheaper pollock or coley; use frozen peas to save time and waste.
- Batch‑cook: double the recipe, cool chips and fish separately, freeze in portions; reheat in oven at 200 °C until piping hot.
- Reheat leftovers only once, ensuring they are steaming hot throughout, and consume within 24 hours if refrigerated.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.35kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Peas · about 300g left
Keep the rest frozen: just reseal the bag. Use it in: Egg fried rice, Pad Thai with Chicken, Golden Syrup Flapjack Bars.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).