Fillo pastry-wrapped fish is the new and lighter version of Irish fish & chips. Delicious, tender fish complements the flaky pastry perfectly.
This fillo pastry fish & chips recipe is off the charts, you guys! Think of it as a better, lighter version of fish fry.
It's like your pub's fish fry went to Paris and came back all sophisticated, dressed in delicate ruffles and lace, irresistible and delectable. It's really, really good, is what I'm trying to say. Pot of gold!
Although I cooked for just the two of us, I bought extra fish in case I ruin it and have to go with plan B (which I didn't even have).
We ate the leftovers two days later and it was still delicious. You'd think the fillo pastry would've gotten all soggy, but it didn't. It was a little softer than it was on day one, but it still retained the crunch. That's what I call quality fillo!
"Fighting Irish"
In a town that is "Fighting Irish" (Go Notre Dame!), fish & chips is a hot item especially during Lent and on St. Patrick's Day.
The downtown gets crowded and temporary tents provide loud music, seas of fish & chips, and floods of beer.
Spring won't arrive in our city for another month or two, but the green masses compensate for what the ground is lacking.
If you don't wear green, you'll get pinched and if your green attire is not ND branded, you're offending the whole city. Yeah, we're that proud! 🍀
We'll have some friends over and enjoy these fillo fish parcels, beer (green martini for me), chips, and Irish crushed green peas (salad for my husband).
I'll make cherry blossoms for dessert with those extra fillo sheets. How about you? How do you celebrate St. Partick's Day?
🔪Step by Step Instructions
- Rinse and pat dry cod fillets with paper towels. Season with salt, lemon pepper, and Old Bay seasoning.
- Line a sheet pan with parchment paper. Lightly brush with oil. Set aside. Preheat the oven to 400 degrees Fahrenheit.
- Meanwhile, gently place one sheet of fillo pastry on a large cutting board or working surface and lightly brush with butter or oil. Immediately top with the second sheet of fillo and brush with butter. Cover the remaining fillo to prevent drying.
- Lay one seasoned fillet along the narrow end of the fillo and top with about 2 tablespoons of cream cheese. Fold sides of pastry over the fish and brush edges with butter. Roll fish and fillo up to form a parcel. Brush with butter. Place on prepared pan.
- Repeat with remaining ingredients. Bake 20-25 minutes or until pastry is golden brown.
- Serve on a bed of crushed peas or salad, topped with tartar sauce, and alongside 'chips' (French fries).
Crushed peas (optional)
- Blanche 3 cups of frozen peas for about 1 minute and drain them, then immediately shock them in the ice water. Drain the peas again and pat them dry on a large towel.
- Toss the peas with 3 tablespoons of melted butter. Using a potato masher, lightly crush the peas. Season with freshly ground black pepper.
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Fillo Pastry Fish & Chips Recipe
Ingredients
- 12 sheets Fillo Factory fillo pastry
- 6 cod fillets skin and bones removed (about 1 ½ pounds)
- Lemon pepper seasoning
- Old Bay seasoning
- Salt to taste
- 8 tablespoons butter or oil
- 6 ounces herbs & spices cream cheese spread
Instructions
- Rinse and pat dry cod fillets with paper towels. Season with salt, lemon pepper, and Old Bay seasoning.
- Line a sheet pan with parchment paper. Lightly brush with oil. Set aside. Preheat the oven to 400 degrees Fahrenheit.
- Meanwhile, gently place one sheet of fillo pastry on a large cutting board or working surface and lightly brush with butter or oil. Immediately top with the second sheet of fillo and brush with butter. Cover the remaining fillo to prevent drying.
- Lay one seasoned fillet along the narrow end of the fillo and top with about 2 tablespoons cream cheese. Fold sides of pastry over the fish and brush edges with butter. Roll fish and fillo up to form a parcel. Brush with butter. Place on prepared pan.
- Repeat with remaining ingredients. Bake 20-25 minutes or until pastry is golden brown.
- Serve on a bed of crushed peas or salad, topped with tartar sauce, and alongside 'chips' (French fries).
Crushed peas (optional)
- Blanche 3 cups frozen peas for about 1 minute and drain them, then immediately shocking them in the ice water. Drain the peas again and pat them dry on a large towel. Toss the peas with 3 tablespoons melted butter. Using a potato masher, lightly crush the peas. Season with freshly ground black pepper.
Expert Tips
- You can substitute cod with another white and firm fish like haddock, pollock, or halibut.
- Mix fresh herbs (chives, dill, parsley), paprika, and garlic powder with plain cream cheese.
Barrie Mooney says
What a good idea! I would never have thought- but I would try this in a minute!
Jas says
Thanks, Barrie! It surprised me how good it was. 🙂