Fish & Chips On a Bun

Craving your favorite crispy fish and potato chips? This sandwich packs both fish and chips inside 1 sandwich, and is topped with a rich lemon-caper sauce for the ultimate meal experience. For added color, add tomato slices to the sandwich if you have some on hand.

Gibson & Smith
Prep Time
20 min
Cook Time
10 min
30 min


  • 2 tsp safflower oil
  • 1 Yukon gold potato, scrubbed and very thinly sliced
  • 2 4-oz Pacific cod or Pacific halibut fillets, about ¾-inch thick
  • Sea salt and fresh ground black pepper, to taste
  • 2 tsp brown rice flour
  • 1 tbsp olive oil mayonnaise
  • 1 tbsp capers, drained and roughly chopped
  • 1 tsp each grated lemon zest and fresh lemon juice
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 whole-grain ciabatta buns, split


  1. In a large skillet on medium-high, heat oil. Working in batches, if necessary, arrange potato slices in skillet in a single layer. Cook, flipping once, until golden brown and crispy, about 2 to 3 minutes per side. Transfer to a plate and cover to keep warm.
  2. Sprinkle fish with salt, pepper and flour, coating both sides. In same skillet on medium-high, add fish and cook for 4 to 7 minutes, flipping once, until golden brown and opaque throughout. Transfer to a plate and cover to keep warm.
  3. In a small bowl, combine mayonnaise, capers, lemon juice and lemon zest. Divide mayonnaise mixture, potatoes, fish and parsley evenly among buns.

Nutrition Information

  • Serving Size 1 sandwich
  • Calories 345
  • Carbohydrate Content 47 g
  • Cholesterol Content 25 mg
  • Fat Content 12 g
  • Fiber Content 5 g
  • Protein Content 15 g
  • Saturated Fat Content 1 g
  • Sodium Content 551 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 7 g