Fish and chip salad recipe | Sainsbury`s Magazine
Forget the chippy tea – take inspiration from our healthier version of this British classic, with a tangy tartare sauce-style dressing and pre-prepared crispy fish
Ingredients
- 400g new potatoes
- 2 tsp vegetable oil
- 1 x 300g pack J. James breaded haddock or cod fillets
- 100g low-fat Greek-style yogurt
- 2 tbsp lighter mayonnaise
- 2 tbsp miniature capers
- 75g gherkins, plus
- 1 tbsp vinegar from the jar
- 2 Little Gem lettuces, roughly torn 80g sugar snaps, sliced on the diagonal
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