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The Leon young chefs competition

HoMemADE FIsH, cHIps and TOMatO SaUCE

home made fish and chips
Winner of the month September 2015

Winner of the month September 2015



For the Fish:
25g plain flour
2 eggs, beaten
75g breadcrumbs
4 small plaice, black skin removed
1 tbsp butter
1 tbsp sunflower oil
salt and pepper
lemon wedges to serve
For the tomato sauce:
2 tbsp olive oil
1 red onion, finely chopped
1 garlic clove, finely chopped
400g can chopped tomatoes
1 tbsp tomato puree
For the chips:
6 large potatoes, peeled
sunflower oil

Why did Kenny make this dish?

Fish and chips is my favourite take-away, so I thought I'd try to make a home made version.

How to make Homemade Fish, Chips and Tomato Sauce

Firstly do the chips.
Chop the potatoes into chip shapes and put in an oven-proof tin. Drizzle with oil and toss to coat the chips with the oil. Put in the oven at 180c for about 30 mins.
Next make the tomato sauce.
Heat the olive oil in a saucepan, add the onion and garlic and cook gently for about 5 mins, until softened. Stir in the chopped tomatoes and tomato puree and simmer for 20-25 mins, stirring occasionally. Seaso with salt ad pepper.
Once the sauce is simmering start the fish. Get 3 shallow dishes. Put the flour in one, the beaten eggs in the second and the breadcrumbs in the third. Season the plaice with salt and pepper. Dip the first fish in the flour, then the egg and finally the breadcrumbs. Pat the crumbs on gently to help them to stick. Repeat with the rest of the fish. Heat the butter and oil in a frying pan until foaming. Fry the fish one at a time in the hot fat for about 5 mins on each side, until golden brown and cooked through, but still juicy in the middle. Drain on kitchen paper and keep hot while you fry the rest. Serve with lemon wedges, the tomato sauce and your home made chips.

Kenny's dishes

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