Fillo Pastry Fish & Chips

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This Fillo Pastry Fish & Chips recipe is sponsored by The Fillo Factory.

All thoughts and opinions are my own.

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!

Fillo Pastry Fish & Chips

I developed this recipe in partnership with The Fillo Factory. I'm so grateful that they trusted me because I wasn't sure how it was going to turn out. It's safe to say, it turned out amazing! 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! 🍀

Sometimes it's best to stay home and celebrate quietly and safely. I prefer a good homemade meal over bar food you have to eat next to an obnoxious drunk. You know the saying "if it's too loud, you're too old"? It must be true. 😔

We'll have some friends over and enjoy these fillo fish parcels, beer (Melontini for me), chips, and Irish crushed green peas (salad for husband). I'll make cherry blossoms for dessert with those extra fillo sheets. How about you? How do you celebrate St. Partick's Day?

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Fillo Pastry Fish & Chips Recipe

[bctt tweet="#Fillo pastry wrapped fish is the new and lighter version of #Irish fish & chips. Move over #fishfry, St. Patrick's Day menu has a new, amazing #fish dinner! #StPatricksDay #ad #phyllo #recipe " username="via all_thats_jas"]

~ Free Tip ~

• 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.

 

How to Make Fillo Pastry Fish & Chips:

1. Rinse and pat dry cod fillets with paper towels. Season with salt, lemon pepper, and Old Bay seasoning.
2. Line a sheet pan with parchment paper. Lightly brush with oil. Set aside. Preheat the oven to 400 degrees Fahrenheit.
3. 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.
4. 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.
5. Repeat with remaining ingredients. Bake 20-25 minutes or until pastry is golden brown.
6. 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.

Fillo Pastry Fish & Chips Recipe

Fillo pastry wrapped fish is the new and lighter version of Irish fish & chips. Delicious, tender fish complements the flaky pastry perfectly.

0 from 0 votes

Print Rate

Course: Main Course

Cuisine: Irish

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 6

Author: Jas

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.

Notes

~ Free Tip ~ 

• 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.

Tried this recipe? Rate it below!Mention @all_thats_jas and tag it #allthatsjas

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