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British Fish & Chips OMS-style

A delicious recipe for some good ol’ British fish and chips, but with a special Overcoming MS variation. Featuring some very crispy chips prepared without any oil.

Time 1 Hour
Skill Level Intermediate

Ingredients List

Serves 1
  • 1 large Maris Piper potato (or Russet potato)
  • 2 tablespoons aquafaba (the liquid from a can of chick peas)
  • 2 tablespoons cornmeal
  • salt and pepper
  • 100 g cod fillet, skinned (or similar local white fish)
  • 25 g breadcrumbs wholemeal (or gluten free breadcrumbs)
  • juice and rind of half a lemon
  • 2 teaspoons aquafaba (the liquid from a can of chick peas)
  • salt and pepper to taste


  1. For the chips: Preheat oven to 180°C (355°F)
  2. Line a baking tray with baking paper
  3. Peel the potatoes and cut into chunky chips
  4. Place some water in a steamer pan and bring to a boil. Place the chips in the steamer tray and steam for about five minutes (until fork tender).
  5. Pour the hot water away and allow the chips to drain, and steam dry
  6. When the chips are dry, place the chips in the pan along with the aquafaba, cornmeal and pinch of salt and pepper
  7. Place the lid on and give them a shake to coat the chips and rough them up slightly
  8. Tip the chips onto a baking tray lined with baking paper and separate them
  9. Place in the hot oven for around 20 minutes. Flip them over and return to the oven.
  10. Place the fish in the oven at this stage.
  11. Cook the chips for another 15-20 minutes or until golden brown and crispy.
  12. Remove the fish and chips from the oven and serve immediately.
  13. For the fish: Preheat oven to 180°C (355°F); Line a baking tray with baking paper
  14. Place the fish on the lined baking tray
  15. Mix the aquafaba, lemon juice, lemon rind, pinch of salt and pepper together and stir into the breadcrumbs
  16. Squish the breadcrumb mixture on top of the fish
  17. Cook in the hot oven for 15 minutes until the crust is lightly golden (Place in the oven at stage 10 of the chip instructions.)

 Recipe by Karen Hart