May 24

Frozen Fish and Chips

Reading Time: 1 minute

Frozen food creates less waste and is better value than cooking from fresh, according to new research carried out by the Manchester Food Research Centre on behalf of the British Frozen Food Federation. Well you might expect them to say that, but it does seem as if the research has been done properly, and includes people’s perceptions of the taste and quality of frozen food. Peas and fish in particular – consumers consider AS GOOD, if not better than fresh. The costs were also reduced by more than a third when cooking from frozen. One family in the study group bought frozen Chicken TikkaMasala: and even described it as, “half the price of the fresh version and just as nice”.

Probably 90% of the fish I cook is frozen. It is super convenient, as well as healthy. It’s a great way to get all those extra nutrients and vitamins. Try this fish recipe and you’ll see that frozen is often fresher than fresh.

Recipe: Grilled Fish and Chips with Homemade Tartare Sauce

Ingredients: (serves 2)

  • 2 frozen cod fillets
  • 2 portions frozen oven chips
  • 250g frozen peas


  1. Defrost the fish.
  2. Tip the oven chips onto a baking tray and cook in a pre-heated oven for the time specified on the packet – usually about 15 minutes at 180 degrees celsius.
  3. Boil a pan of water and cook the frozen peas (with salt if liked) for 8 minutes, then drain.
  4. Meanwhile gently heat some oil in a frying pan and place the fish face down (seasoned first if you prefer).
  5. Pan fry each side 5-6 minutes.

Tartare Sauce


  • 5 tbsp Mayonnaise
  • 3 tbsp Capers
  • Chopped Fresh Parsley
  • Gherkins


  1. Mix together mayonnaise, capers and parsley.
  2. I also like to chop in some little gherkins.
  3. Add salt and pepper to taste.

Serve all together.

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