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Co-op Irresistible Sea Salt & Chardonnay Wine Vinegar Crisp-coated fish & chips

Co-op Irresistible Sea Salt & Chardonnay Wine Vinegar Crisp-coated fish & chips


We’re bringing a novel twist to this seaside favourite, using Co-op Irresistible crisps to give a crunchy coating, and throwing sweet potato chips into the mix

  • Feeds 2 Feeds 2
  • Ready in 1 hour

Each serving contains

  • Energy
    3053kj 730kcal
  • Fat
    High 55%
  • Saturates
    Low 28%
  • Sugar
    Low 7%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 62g


  • 1 large sweet potato, cut into chips
  • 1 baking potato, cut into chips
  • 1 tsp chopped rosemary leaves, or ½ tsp dried
  • 2 garlic cloves, bashed
  • 4 tbsp Co-op olive oil
  • 20g white bread (we used Co-op Irresistible white sourdough)
  • 40g Co-op Irresistible sea salt and Chardonnay wine vinegar crisps
  • 2 tbsp Co-op plain flour
  • 1 Co-op British free range egg, beaten
  • 240g pack Co-op cod fillets
  • Mushy peas and lemon wedges to serve (optional)


  1. Preheat the oven to 200°C/fan 180°C/gas 6, pat dry the chips, then put in a bowl with the rosemary and garlic
  2. Drizzle over half the olive oil and toss to coat, then spread out in a single layer on a baking tray and season
  3. Cook for 30-35 mins, until the chips are golden and crisp, turning halfway through cooking
  4. Blitz the bread and crisps in a food processor until you have a coarse crumb
  5. Put the flour, beaten egg and crumb mixture in three separate shallow bowls, then coat the fish pieces in each, starting with the flour and finishing with the crumbs
  6. Around 15 mins before the chips are ready, heat the remaining olive oil in a large nonstick frying pan over a medium heat
  7. Cook the fish for 5 mins on each side, until the coating is golden and crisp
  8. Serve immediately with the chips, along with mushy peas and lemon wedges on the side, for squeezing over, if you like

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