Vegetarian and Vegan Recipes

Quorn Vegan Fish and Chips

This yummy vegan take on a classic Fish & Chips dinner includes Quorn Fishless Battered Fillets with a Salt & Vinegar Batter, oven-baked chips, fresh minty peas and a cashew tartar sauce.

Serves 4

55 mins


722 cals
(Per serving)

31 g of fat


Made with Quorn Battered Fishless Fillets

Low in saturated fat
No soy


  • 4 Quorn Battered Fishless Fillets Vegan Tartar Sauce:
  • 75 g cashews
  • 1/2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 spring onion, thinly sliced
  • 1 tbsp capers, chopped
  • 2 tbsp finely chopped gherkins
  • 2 tbsp parsley, finely chopped
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1/4 tsp each salt and pepper
Oven-Baked Chips:
  • 4 large potatoes, cut into 1 cm thick fries
  • 2 tbsp olive oil
  • 1/4 tsp salt and pepper
Minty Mushy Peas:
  • 100g frozen peas
  • 1 garlic clove, halved
  • 2 tbsp olive oil
  • 2 tbsp finely chopped fresh mint
  • 1/4 tsp each salt and pepper


Vegan Tartar Sauce:

  1. Soak cashews in 75ml water. In a blender, puree the soaked cashews with water, the lemon zest and lemon juice until smooth. Stir in the spring onion, capers, gherkins, parsley, mustard, garlic, salt and pepper.

Fish & Chips:

  1. Preheat your oven to 220 C / Fan 200 C / Gas 8. Prepare Quorn Vegan Fishless Battered Fillets with a Salt & Vinegar Batter according to package directions. Meanwhile, toss together the potatoes, oil and salt. Arrange them on a parchment paper-lined baking tray in single layer. Roast, turning once, for 20-30 minutes or until golden brown and tender.

Minty Peas:

  1. Cook the peas and garlic in boiling water for 2-3 minutes or until heated through; drain, reserving 60ml cooking liquid. In a blender, pulse the peas, 2 tbsp of the reserved cooking liquid, oil, salt and pepper until coarsely ground, adding the remaining water if needed. Stir in the mint.

  2. Serve the fishless fillets with chips, vegan tartar sauce and minty peas.

Chefs tip

Substitute mint with basil.

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