Fish & chip loaded wedges
- Alice Shields
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Serves 2
Easy
Prep: 20 mins
Cook: 45 mins
plus soaking
A star rating of 5 out of 5.4 ratingsRate
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After a simple Friday night supper? Swap the takeaway for this all-in-one option. You can use fish fingers or goujons instead of the scampi, if you like
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Ingredients
Nutrition
Units:
MetricUS
-
700g floury potatoes (such as Maris Piper)
cut into chunky wedges
-
1 tbsp vegetable oil
-
250-280g frozen breaded scampi
-
150g frozen peas
For the pickled red onion
-
½ red onion
thinly sliced
-
½ tbsp vinegar
(white wine, red wine or cider)
-
1 tsp caster sugar
For the tartar sauce
-
50g mayonnaise
-
1 gherkin
finely chopped
-
½ tbsp capers
drained and roughly chopped
-
small handful of parsley
finely chopped
-
½ tsp lemon juice
plus lemon wedges to serve
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Nutrition: Per serving
-
kcal885
-
fat38g
-
saturates3g
-
carbs104g
-
sugars9g
-
fibre14g
high
-
protein26g
-
salt1.96g
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Method
-
step 1
Put the potato wedges in a bowl of cold water and leave to soak for 15 mins (see tip). Drain, rinse well then drain again. Pat dry using kitchen paper.
-
step 2
Tip the wedges into an ovenproof dish, drizzle over the oil and season well, then toss to combine. Heat the air fryer to 180C or the oven to 200C/180C fan/gas 6. Cook the wedges for 30 mins, turning halfway, until starting to brown.
-
step 3
Meanwhile, combine the pickled onion ingredients in a non-metallic bowl and set aside. Combine the tartar sauce ingredients in a separate bowl and season well.
-
step 4
Arrange the scampi over the wedges in the dish and cook for 10 mins more. Scatter over the peas, and cook for another 5 mins until the scampi and peas are cooked through and the wedges are crispy.
-
step 5
Drain the pickled onions, if needed, then spoon them over the wedges and scampi. Dollop over the tartar sauce, then serve with lemon wedges for squeezing over.
Recipe tip
Soaking and rinsing the wedges before baking helps get rid of some of the excess starch, so they cook more evenly.
Recipe from Good Food magazine, July 2026
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A star rating of 5 out of 5.4 ratings
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