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a classic that works

Homemade fish and chips with tartar sauce and slaw

An everyday dish for 2, ready in 45 minutes, around $2.94 a serving. People actually plan it with Popotam, and it's in season in October.

45mintotal
≈ $2.94a serving
859kcalper serving
37gof protein
In season in OctoberFreezes well
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Step-by-step recipe

check things off as you go

  1. Thaw the hake

    Preheat the oven to 220 °C. Submerge the 320 g of frozen fillets in a mixing bowl of cold water and change the water halfway through, until they're pliable.

    Tip · Pat the fillets until they're really dry, otherwise the batter slides off and the oil spatters.

  2. Make the fries

    Peel the potatoes (0.5 kg) and cut them into thin sticks. Toss them on the baking sheet with 5 cl of oil, salt and pepper.

  3. Bake the fries

    Slide the sheet into the oven at 220 °C. Flip the fries halfway through, they should be golden and tender.

  4. Make the tartar sauce

    Chop half the cornichons from the jar and mix them in a bowl with the 80 g of mayonnaise and some pepper. Keep the rest of the cornichons for serving.

  5. Put the slaw together

    Thinly slice the green cabbage and toss it with the 80 g of grated carrots in a mixing bowl. Add 2 tbsp of tartar sauce, salt and pepper. Keep the extra cabbage in the fridge.

  6. Make the beer batter

    Mix the 60 g of flour with the 13 cl of beer using a fork, with salt and pepper, until smooth. Pat the thawed fillets very dry with paper towels.

  7. Fry the fish

    Heat the remaining 15 cl of oil in the skillet over medium-high heat. Dip the fillets in the batter and fry them in two batches, 3 to 4 minutes per side, until golden and cooked through. Drain them on paper towels.

    Tip · Make sure the oil is hot before frying: a drop of batter should sizzle right away. Don't add all the fillets at once, or they won't brown.

  8. Plate and serve

    Take the fries out of the oven, salt them and divide the fries, fish, slaw, tartar sauce and cornichons between plates. Serve right away.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 859 kcal. 34% comes from carbs, 17% from protein and 43% from fat.

73 gCarbs
37 gProtein
41 gFat
Per serving (the dish for 2, divided by 2)
Energy859 kcal
Protein36.9 g
Carbs73.1 g
of which sugars8.5 g
Fat41.3 g
of which saturated fat4.1 g
Fiber11.8 g
Salt3 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.94 a serving, adding up the average prices of the ingredients you need to buy.

≈ $5.89for 2 people
≈ $2.94a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

1 dayin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

frozen hake fillets, potatoes, all-purpose flour…