Fish and chips aren’t just for Friday – you’ll want to eat Gousto’s version every day of the week! Do away with grease-soaked newspaper and coat your fish in chive crumbs instead, using lemony mayo as a dip for chips. On the table in just 30 minutes and 2 of your 5-a-day.

Gousto’s fish and chips recipe is a great alternative to your Friday night takeaway and is much healthier too! By swapping out the greasy batter for chive crumbs you can create a low-calorie and low-fat version of your favourite takeaway. Serve your lightly crumbed fish and homemade chips with mushie peas or tartare sauce for a real treat. It’s a family favourite that can be on the table in just 30 minutes. If you’re feeling adventurous you can swap out the basa fillets for cod, haddock, or halibut!


Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Cut the potatoes (skins on) into thin chips. Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 20-25 min or until crisp.

Meanwhile, chop the chives finely. Combine the chopped chives with the panko breadcrumbs and a generous pinch of salt in a small bowl. Add a generous drizzle of olive oil and stir it together until all of the breadcrumbs are coated in the oil – this is your chive crumb

Add the basa fillets to a separate baking tray and pat them dry with kitchen paper. Top the fish evenly with the chive crumb and press it into the fish using the back of a spoon. Put the tray in the oven for 12-15 min or until golden and cooked through

While the fish is cooking, combine the juice of half a lemon with the mayonnaise in a small bowl. Season with a pinch of salt and pepper – this is your lemony mayo.

Boil a kettle. Top, tail, peel and chop the carrots into batons.

Add the carrot batons to a pot with plenty of boiling water over a high heat. Once boiling, cook for 1 min. Trim the green beans, then add the green veg and cook for a further 3-4 min or until tender with a bite. Once done, drain the vegetables and return them to the pot with a knob of butter. Keep covered until serving.

Cut the remaining lemon into wedges. Serve the breaded fish with the chips, vegetables and lemony mayo to the side. Garnish with a wedge of lemon and enjoy!

From recipe box company Gousto’s Everyday Favourites range. Gousto delivers precise ingredients and easy-to-follow recipe cards, with free delivery, 40 weekly recipes and prices from £2.98 per person. More information at

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