What you’ll need

  • 1x Pack of Chip Shop Large Cod Fillets
  • 4 Pitta Breads, Warmed

Oregano & Feta Fries

  • 2 Large Maris Piper Potatoes, Washed & Cut Into Fries
  • Olive Oil Spray
  • ½tsp Dried Oregano
  • ½tsp Garlic Powder
  • 60g Feta Cheese, Crumbled


  • ½ Cucumber, Halved, Deseeded & Diced
  • 2 large Tomatoes, Deseeded & Diced
  • ½ Small Red Onion, Thinly Diced
  • 6 Pitted Black olives, Roughly Chopped
  • 1tbsp Mint, Roughly Chopped
  • 1tsp Extra Virgin Olive Oil
  • Squeeze of Lemon Juice


  • 170g Greek Yogurt
  • ½ Cucumber, Halved & Grated
  • 1 Small Garlic Clove, Crushed
  • 2tbsps Mint Leaves, Roughly Chopped
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  • Serves


How to make it

  1. Preheat the oven to 200°C Fan/ Gas 7.

For the Fries

  1. Place the fries in a bowl with the garlic and oregano, mix until well coated and spray with olive oil.
  2. Lay the fries evenly on a baking tray lined with non-stick baking paper and bake for 35 mins, turning halfway through.
  3. When the fries are piping hot sprinkle over the feta cheese.

For the Gyros

  1. Cook the Chip Shop Fillets according to the on-pack instructions.
  2. Make the Salad by mixing all the ingredients and season to taste.
  3. Make the Tzatziki by mixing all the ingredients together.

To Serve

  1. Stuff the warmed pittas with the Chip Shop Lighter fillets, salad and top with the Tzatziki. Serve with the Feta and Oregano fries.