Za’atar Fish and Chips with Sumac Tartare

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A Middle Eastern twist on an English pub classic. With the wonderful flavors of our Middle Eastern Za’atar on succulent flaky fish, golden crunchy hand-cut chips, and a zesty Sumac tartare, I can guarantee this homemade gem is much better (and more wholesome) than the local takeaway!

Serve with a side garden salad or rocket dressed in lemon and a glass of crisp, cold white, and enjoy!

*The Sumac tartare is just an added extra but you can just use a regular tartare, aioli, or omit completely if you like.

Spices used in this recipe


  1. Preheat your oven to 220c degrees/200c fan-forced. Lay your chips out on a lined baking tray and drizzle with olive oil and a generous sprinkle of salt. Place in the oven and roast for 30 minutes or until golden.

  2. When the chips have 10 minutes left, place the fish fillets on another lined baking tray and drizzle with olive oil and sprinkle both sides with the Middle Eastern Za’atar and bake in the oven for 8-10 minutes or until cooked through and flaky.

  3. While the fish and potatoes cook, combine the onion, capers, sumac, mayo, a squeeze of lemon, and a sprinkle of salt.

    Divide the fish, chips, and tartare between plates and douse generously with a squeeze of lemon and enjoy!

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