5065

Healthier fish and chips

  • serves 4
  • Easy

Shallow frying the fish and baking rather than frying the chips makes our skinny fish and chips lighter so you can enjoy this delicious British takeaway classic without feeling too guilty. An easy, healthier way to enjoy a taste of British seaside!

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Ingredients

  • potatoes 4 medium, cut into thick wedges
  • sunflower oil
  • paprika ½ tsp
  • white breadcrumbs 100g
  • lemon ½, finely zested
  • plain flour 2 tbsp
  • egg 1 medium, beaten
  • sustainably sourced thick white fish fillets 4 x 125g
  • lemon wedges to serve

Method

  • Step 1

    Heat the oven to 200C/fan oven 180C/gas 6. Toss the potato with 1 tbsp oil, paprika and some seasoning. Put on a baking tray and cook for 30 minutes, turning once, until golden and tender.

  • Step 2

    Mix the breadcrumbs and lemon zest, season then tip onto a plate. Put the flour on another plate and the egg in a shallow bowl.

  • Step 3

    Dust the fish in the flour, dip in egg, then coat in breadcrumbs. Heat 1 tbsp oil in a large non-stick frying pan and fry the fish for 2 minutes on each side until it is crisp and golden brown. Transfer the to a baking tray and cook on a shelf above the chips for 8-10 minutes depending on thickness. Serve with chips and lemon wedges.

Nutritional Information

  • Kcals 350
  • Carbs 40.6g
  • Protein 30g
  • Fat 8.6g
  • Salt 0.74g
  • Fibre 2g
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