My take on fish and chips, Persian style!

Persian Style Fish & Chips

An Eastern twist on traditional English Fish n Chips - East meets West in my take on a fusion dish!

Course Main Course
Cuisine Fusion
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings 1 person


Fish & Chips

  • olive oil
  • turmeric
  • ground saffron
  • salt & pepper
  • cumin
  • freshly chopped coriander
  • 1 egg
  • half medium white potato
  • 1 fillet fish of choice (cod, haddock, pollock)
  • 20 grams panko breadcrumbs (I use asda, but whichever brand is preferable)
  • wedge lemon

Mushy Peas

  • half tin mushy peas
  • freshly chopped mint
  • chilli flakes/freshly chopped chillis

Chunky Chilli Ketchup

  • half tin canned chopped tomatoes
  • white wine vinegar
  • sugar/sweetener
  • chilli flakes/freshly chopped chillis

Persian Style Tartare Sauce

  • a few gherkins
  • 1 teaspoon capers
  • half tablespoon light mayo
  • 2 tablespoons fat free yogurt
  • pinch ground saffron
  • quarter lime


Before cooking

  1. Slice your halved medium potato into chips. Soak in a bowl of cold water for an hour, prior to the main food prep. Soaking the chips will help take away some of the starch, which I find always makes my chips sticky! 

  2. After an hour, drain the chips and pat dry with a clean tea towel.

  3. Pre-heat your fan oven to 200°C or your gas oven to 180°/6. I have an air fryer, so I pre-heat the air fryer at max heat for around 5 minutes. 

The Fish & Chips

  1. Put the chips into a bowl and add half a tablespoon of olive oil/a few spritzs of fry-light (whatever is your preference). 

  2. Sprinkle 1 teaspoon of turmeric, half a teaspoon of ground saffron* and a pinch of salt.

  3. Mix well with either a wooden spoon or your hands (be careful - both turmeric and saffron will stain your hands yellow!)

  4. In a separate bowl, beat your egg.

  5. In another bowl, mix together 20g of breadcrumbs, half a teaspoon of cumin (or a teaspoon, depending on how strong you like your spice) and a pinch of salt & pepper.

  6. Lay out the breadcrumb mix onto a plate (this makes it easier to dip).

  7. Prepare your fish - pat the fillet dry with kitchen roll.

  8. Dip your fish in the egg wash (both sides) then into the breadcrumb mix (both sides). Make sure all the breadcrumb mix is covering all of the fish.

  9. Put the fish onto a lined tray (spray the foil with fry-light or a brush of oil, to make sure it doesn't stick)

  10. If you are cooking the chips in the oven, then put the chips in the oven first as they take a little longer to cook. Cook the chips for 20 minutes before putting the fish in the oven and cooking for a further 30 - 35 minutes. Make sure you turn the chips around and turn the fish over whilst cooking.

  11. If you are cooking chips in the air fryer, you can put the chips in the air fryer after you put the fish in the oven (fish to cook for 30 - 35 minutes, chips in the air fryer to cook for 25 - 30 minutes) as the air fryer cooks faster than the oven. Make sure you shake the chips around and turn the fish over whilst cooking. 

Mushy peas

  1. Whilst the fish and chips are in the oven, empty half a can of mushy peas into a pan on the hob. 

  2. Chop up some fresh mint and sprinkle chilli flakes into the peas.

  3. Keep this cooking on a low heat until the food is ready. 

Chunky Chilli Ketchup

  1. Empty half a can of chopped tomatoes into a small saucepan.

  2. Cook the chopped tomatoes down on a medium-high heat until it becomes reduced. 

  3. Add a splash of white wine vinegar and a teaspoon of salt/two teaspoons of sweetener (whatever is your preference). 

  4. Either add some freshly chopped chillies (de-seeded for less heat) or some chilli flakes. Leave to cool down.

Persian style Tartare Sauce

  1. Slice a few gherkins into small cubes and put into a bowl.

  2. Add a teaspoon of capers into the bowl.

  3. Add one tablespoon of fat free yogurt and half a tablespoon of light mayonnaise (or use full fat of both of those things, if you prefer).

  4. Add a tiny tip of a teaspoon of ground saffron.

  5. Squeeze a quarter of a lime into the bowl.

  6. Mix together.

To Finish

  1. Sprinkle the fish with freshly chopped coriander, serve with a wedge of lemon and enjoy!

Recipe Notes

*I always grind my saffron down with a pestle and mortar - I find that it becomes easier to add to food because you can sprinkle it.


If you are following Slimming World, I work this meal out to be a total of 3.6 syns for the Asda panko breadcrumbs (as it's 4.5syns for 25g and we are using 20g) and 1 syn for half a tablespoon of light mayo (as it's 2 syns for 1 level tablespoon). If you don't use oil, the rest of it is free, so this meal is a total of 4.6 - 5 syns!

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: