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Healthy-Style Fish and Chips

Prep Time:

15 Minutes (plus overnight marinating)

Cook Time:

30 Minutes

Serves:

Serves 4

Level:

Beginner

About the Recipe

Everyone loves fish and chips, don't they? However, traditional fish and chips are deep fried, which isn't so great for our health or our waistline! This version involves only lightly frying the fish and roasting sweet potato, which creates a much healthier version.

Ingredients

  • 1 piece white fish (350g), cut into strips

  • Juice of 1 lemon

  • 1 sweet potato, cut into chips

  • 1 tbsp olive oil

  • 1 tsp paprika

  • 1 egg, beaten with a pinch of black pepper and Himalayan pink salt

  • 4 tbsp ground almonds or ground oats

  • 2 tbsp coconut or olive oil, for frying

  • 1 handful frozen peas

  • Sea salt and freshly ground black pepper

  • For the tomato salsa (optional): 1 handful cherry tomatoes, chopped; ¼ red onion, finely chopped; juice of ½ lime; 1 chilli, chopped or chilli powder to taste

Preparation

Step 1


Put the fish goujons in a non-metal dish and pour over the lemon juice. Leave in the fridge overnight.


Step 2


When ready to cook, preheat the oven to 180°C.


Step 3


Put the sweet potato chips into a bag with the olive oil and paprika and shake until thoroughly mixed. Place the chips onto a baking tray and bake for 15 minutes, then stir well and bake for a further 15 minutes until crisp.


Step 4


Meanwhile, coat the fish in the seasoned, beaten egg and then cover in the ground almonds or oats.


Step 5


Heat a frying pan to a medium heat and melt the coconut or olive oil. Fry the fish for 3 minutes on each side until cooked and the coating is turning golden. Transfer to some kitchen paper to drain.


Step 6


Bring a small pan of water to the boil, add the peas and return to the boil to heat through.


Step 7


To make the tomato salsa (if using), mix all the ingredients together. Serve the fish, chips and peas with the salsa and your choice of condiments.


No flour or breadcrumbs in this recipe. Using ground almonds to coat the fish increases protein and magnesium, while using sweet potato instead of regular chips provides a lower glycaemic alternative rich in beta-carotene and fibre.

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