The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cajun coley bites with chips, peas & tartar sauce
Hands up for fish and chips! Try this spin featuring warm cajun-style spicing, flaky sustainably sourced coley and homemade chips. And no, we haven’t forgotten the tartar sauce – flecked with capers, parsley and dill.
Prep in 10
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 4 tbsp cornflour
- 4 large potatoes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 1 handful of fresh dill
- 2 tsp cajun spice (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
- 40g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 20g capers (Water, Salt, Vinegar)
- 500g diced coley (Fish)
- 1 tbsp turmeric
- 300g peas
- 1 egg (Eggs)
Nutritional Information
Calories: 408
Protein: 12g
Carbs: 63g
Fat: 12g
Cajun coley bites with chips, peas & tartar sauce
Hands up for fish and chips! Try this spin featuring warm cajun-style spicing, flaky sustainably sourced coley and homemade chips. And no, we haven’t forgotten the tartar sauce – flecked with capers, parsley and dill.
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Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 8. Cut the potatoes into thin fries and place on a lined baking tray. Mix with 1 tbsp oil, sea salt and black pepper. Bake for 35 mins, until golden, turning halfway. Cut the lemon into 6 wedges.
- Make the tartar sauce; finely chop the gherkins, then add to a bowl with the yoghurt, capers and juice from 2 lemon wedges. Finely chop the dill and parsley, then add half to the yoghurt. Season with sea salt and black pepper; mix well.
- Add the remaining herbs to a bowl with the cornflour, spice and turmeric. Season with sea salt and black pepper; mix. Crack the egg into a separate bowl and whisk.
- Make the coley bites; one by one, take the coley pieces from the egg wash and toss in the cornflour mix, until fully coated. Add the bites to a lined baking tray and drizzle with 1 tbsp oil. Cook for 8 mins.
- Meanwhile, bring a saucepan of lightly salted water to a boil and add the peas. Boil for 2 mins, then drain.
- Serve the coley bites and fries with the peas and tartar sauce. Garnish with the remaining lemon wedges.
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