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Easy Mexican-style Fish and Chips

  • Timer Prep 15 min
    Cook 45 min
  • Chart 561.0 cal/
  • Chef hat Easy


Cut into approx. 1.5cm chips the Maris Piper potatoes. Remove and retain the leaves from the chopped parsley. Finely chopped, plus 1 tbsp of the brine the jalapenos in brine. Remove and retain the leaves from the chopped coriander.


  1. 1 Preheat oven to 200C.
  2. 2 Combine ½ tsp chipotle chilli flakes, 1 tsp sweet paprika and ½ tsp salt in a bowl.
  3. 3 Transfer the chips to a baking tray, and toss gently in 2 tbsps olive oil until evenly coated.
  4. 4 Season with the blended spice mix (to taste), and transfer to oven.
  5. 5 Bake for 25-30 mins, or until the chips are golden and cooked through.
  6. 6 Meanwhile prepare the rest.
  7. 7 To prepare the fish
  8. 8 Blitz the nachos in a food processor, until you have a breadcrumb consistency
  9. 9 Transfer to a bowl and stir through ½ tsp sweet paprika and 1 tbsp chopped parsley.
  10. 10 Season the fish fillets, place on a lined baking tray and top each with a handful of nacho crumb (pressing down slightly to compact the crumb).
  11. 11 Transfer to the pre-heated oven and bake for 10-15 mins, or until the fish is cooked through.
  12. 12 To prepare the tartar sauce
  13. 13 Combine the chopped jalapenos, brine, coriander, and sour cream in a bowl.
  14. 14 Add a squeeze of lime to taste, and mix well.
  15. 15 Refrigerate until ready to serve.
  16. 16 To serve, transfer fish and chips to plates, with tartare sauce on the side.
  17. 17 Great with a watercress salad.