Fish & Chips with Greek Yogurt Tartare - Tims Dairy

I didn’t want to play with this great British classic too much. Instead of batter I’ve used Panko Crumbs to coat the fish. The “Mushy Peas” & Tartare Sauce, made with Tims Dairy Greek Yogurt instead of Mayo, are both made in 5 minutes and are the perfect accompaniments. The twice cooked chips are a real treat (I own a mini deep fat frier solely for the use of twice cooked chips! It was very cheap to buy and means you get the temperature absolutely right).


4 White firm fish loins, skin on (pollack, cod or haddock – pollack is the most sustainable)
2 tbsp flour
1 egg beaten
50g Panko breadcrumbs

Mushy peas.

1 small onion finely chopped
250g frozen peas
Handful fresh mint leaves

Tartare sauce.

4 tbsp Tims Dairy Greek Style Natural Yogurt
2 tsp capers
4 cocktail gherkins sliced
Juice of 1/2 lemon
1 tbsp chopped flat leaf parsley


Season the fish loins and coat in flour, then dip in the beaten egg, then finally in the Panko. Make sure they’re totally coated.

Soften the chopped onion in a pan with some olive oil then add the frozen peas. Cook for 5 minutes, season then blitz with the mint. Set aside.

Combine the yogurt, gherkins, capers, lemon juice and parsley. Set aside.
Heat 1 cm sunflower oil in a pan then add the fish. After 2 minutes turn the fish & colour on the other side. Lift out onto a baking tray & put in a hot oven for 7 minutes.

If you’re making your own chips peel your potatoes & cut them into chips just under 2cm wide.

Heat your oil until it’s 130 degrees. Cook your chips for 10 minutes then lift out.

Increase the temperature to 190 degrees & recook your chips for 5 minutes. Season well.



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