Healthier fish and chips
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!
- 4 medium potatoescut into thick wedges
- sunflower oil
- ½ tsp paprika
- 100g white breadcrumbs
- ½ lemonfinely zested
- 2 tbsp plain flour
- 1 medium eggbeaten
- 4 x 125g sustainably sourced thick white fish fillets
- to serve lemon wedges
Nutrition: per serving
- kcal350
- fat8.6g
- carbs40.6g
- fibre2g
- protein30g
- salt0.74g
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.
