Today we start our month long Mega Marathon, we blog Monday to Saturday and Sunday we a take rest. This is my second mega marathon in this year, the ealier one that I did was in April. The theme for this Marathon is Buffet on Table. For the first week the theme is Combos from Countries.

Fish and chips is a hot dish of English origin i.e United Kingdom. It is a common take-away and a great comfort food. This is usually battered fried, where in various methods are used to make the batter light like beer, baking powder or baking soda. It is usually served with malt vinegar, lemon, or tartar sauce and vegetables.

Here I, have pan fried it with a twist. My daughter loves fish fried in pesto sauce. Hence, made walnut pesto, chips, a spicy dip and sauteed vegetables. This was her afternoon meal, which she enjoyed.  So let's make this together...

Serves 2

For the Walnut Pesto
1 Cup Packed Fresh Basil leaves
A tablespoon Olive oil
1⁄3 Cup Walnuts - finely chopped
2 Cloves Garlic - minced
1⁄4 Cup Parmesan cheese - grated
1/2 Teaspoon Pepper Powder
A pinch of Salt


Place basil, olive oil, walnuts, garlic and salt in a blender.
Blend until thoroughly combined.
Add Parmesan and pluse it twice. I have added less olive oil and cheese since this is being applied to the fish. If you wish you can increase both quantities to your taste.

For the Fish

4 Slices of Surmai Fish
1 Cup Walnut Pesto
1/2 Teaspoon Salt
Oil for frying

Wash and pat dry the fish with a kitchen towel.

Rub the salt into the fish slices well, then apply the pesto to it and cover it in a cling film , refrigerate it for at least an hour so that the fish is well marinated.

Heat oil in frying pan pan fry the fish till done on both sides.

For the Chips

2 Large Potatoes - cut into fries
3 Tablespoons Cornflour
Salt to taste
Oil for deep frying


In a pan bring water to a boil add the potatoes and salt. Let the water come to a rolling boil again. As soon as the water comes to a rolling boil take off flame and pour this into a colander when the water drains off from the potaotes immediately add the cornflour and toss the potatoes in the colander (do not use your hand or any spoon) twice. Keep aside to cool. In the meantime heat oil in a deep frying pan, when the oil is hot add the potato in small batches and fry on medium flame till done. 

Remove and keep aside.

For the Spicy Dip

1 Cup Mayonaise - Home made
2 Tablespoons Hot Chilli Sauce or according to taste

Mix them together and keep aside.

For the Sauteed Vegetables

1 Large Carrot - cubed and parboiled
1 Cup Peas - parboiled
A Teaspoon of Butter


Heat a pan add the butter, carrot and peas together and toss it till warm. Keep aside.

To Assemble

In a platter, place the fish slices, fries , veggies and dip in a small bowl. Enjoy this dish a leisure..

Labels :  Fish, Chips, Potato, Mayonnaise, Walnut Pesto, Carrot, Peas, Blogging Marathon, Continental Cuisine,  United Kingdom

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. This is surely a famed combination..good one..

  2. Your version looks yummy. And love the color too.

  3. A classic combo and a nice start up.Very well presented.

  4. That's a very popular combo and nicely plated...

  5. A very popular combo.. Nice start to the marathon

  6. like your twist on classic Fish & Chips

  7. Such a classic combo. You have done it perfect..

  8. Nice way to start the BM with a classic combo.Good one Sneha...

  9. It sure is a classic combo and looks great, I did a mock version of the same.

  10. A famous combo and I am sure all fish lovers would grab it right away

  11. Delicious and yum. I love this.wish it was my dinner.

  12. Thats an irresistible platter, wish i get that plate rite now from my lappy screen.. What a filling meal.

  13. That must be one irresistible combo for fish lovers.

  14. What a classic combo -- great way to start the marathon.

  15. Classic combo and you nailed it..Looks delicious