by Jo Pratt

You can't beat homemade fish & chips, get perfect results with Jo Pratt's easy fish supper - a classic British favourite.

Main course

Buyer's guide

Most often sold as fillets and loins, cod is also available whole and headless, cold-smoked, dried or salted.


Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after cooking. The flaky flesh flesh works well poached, baked, fried or grilled and it also complements rich sauces. Cod is the most popular fish for fish and chips, but is also excellent in fishcakes, fish pies, tempura and chowder.