If fish and chips is one of your favourite meals, then you've got to try this fish and chip pie.
It's technically a tart (as there's no pastry top) and it does require a bit of forward planning, but it's certainly worth the effort for flaky, tender pieces of fish, crispy chips, mixed into a creamy tart filling.
If you're short on time you could definitely use pre-made fish and chips from your favourite supermarket, too.
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Yields:
6 - 8 serving(s)
Prep Time:
45 mins
Cook Time:
1 hr 25 mins
Total Time:
2 hrs 10 mins
Cal/Serv:
548
Ingredients
225g
plain flour, plus extra to dust
150g
butter, chilled and cut into cubes
finely grated zest of 1 lemon
For the filling
2
medium potatoes (about 300g)
1Tbsp.
olive oil
500g
white fish fillets, skinned
150g
cooked king prawns
300ml
double cream
2
medium eggs
small handful fresh parsley, finely chopped
Directions
Step 1
To make the pastry, put flour, butter, zest and some seasoning into a food processor. Whiz until mixture resembles fine breadcrumbs. If you don't have a processor, rub butter into flour mixture using fingers. Add 2tbsp icy cold water and whiz again (or stir in with a blunt-ended knife) until pastry just comes together. Tip on to a work surface and bring together using your hands. Wrap in clingfilm and chill for 30min.
Step 2
Meanwhile, cut potatoes (skin on) into 1.5cm cubes. Heat half the oil in a large non-stick frying pan and cook potatoes gently for 15min, tossing occasionally, until golden and tender. Empty into a bowl. Set aside with the empty pan.
Step 3
Preheat oven to 190°C (170°C fan) mark 5. Lightly flour a work surface and roll out pastry. Use to line a 22cm x 4cm deep-fluted tart tin. Prick base all over, then chill for 15min.
Step 4
Return empty pan to heat and add remaining oil. Fry fish for 4min, turning once, until just cooked. Lift out of pan and put into a sieve set over a bowl to drain off any liquid.
Step 5
Blind bake the pastry case for 20min, removing beans and paper for last 5min of cooking. Lower oven to 170°C (150°C fan) mark 3. Flake fish into big pieces and put into the cooked pastry case with the cooked prawns and potatoes. In a jug, mix cream, eggs, parsley and plenty of seasoning. Pour as much mixture into the pastry case as possible, then cook for about 45 min or until
golden and set. Serve warm or at room temperature.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
