Heart-Healthy Classic British Fish and Chips
Indulge in the guilt-free pleasure of this *Heart-Healthy Classic British Fish and Chips*, a nutritious twist on the beloved comfort food. This recipe swaps traditional deep-frying for oven-baked chips and pan-seared cod fillets coated in a light, crisp whole wheat batter infused with sparkling water, paprika, and a fluffy egg white for extra crunch. Russet potatoes, brushed with a touch of canola oil and seasoned to perfection, bake to golden crispiness, making this dish both satisfying and lower in unhealthy fats. Served with zesty lemon wedges and a splash of malt vinegar, this heart-smart makeover preserves all the nostalgic flavors of traditional British cuisine while keeping it light, flavorful, and perfect for a wholesome weeknight dinner.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces cod fillets
- 4 large russet potatoes
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 cup sparkling water
- 1 egg white
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 cup canola oil
- 4 lemon wedges
- 0.25 cup malt vinegar
Directions
Step 1
Preheat your oven to 400°F (200°C). Line two baking trays with parchment paper.
Step 2
Peel the potatoes and cut them into thick chips, about 1/2 inch wide. Place the chips in a bowl of cold water and allow them to soak for 10 minutes to remove excess starch.
Step 3
Drain the potatoes and dry them thoroughly with a clean kitchen towel. Spread them in a single layer on one of the prepared baking trays.
Step 4
Lightly brush the potatoes with 2 tablespoons of canola oil and season with half the sea salt and the black pepper. Bake in the oven for 30-35 minutes, turning halfway through, until golden and crispy.
Step 5
In a medium bowl, mix the whole wheat flour, baking powder, remaining sea salt, and paprika. Gradually whisk in the sparkling water until you have a smooth batter.
Step 6
In another bowl, beat the egg white until frothy, then fold it into the batter mixture.
Step 7
Heat 2 tablespoons of canola oil in a non-stick frying pan over medium-high heat.
Step 8
Dip each cod fillet into the batter, allowing any excess to drip off, and place them in the hot pan. Cook each side for about 3-4 minutes or until the batter is golden and the fish is cooked through.
Step 9
Transfer the cooked fish to the second baking tray and place it in the oven to keep warm while finishing the chips if necessary.
Step 10
Serve the fish and chips with lemon wedges and malt vinegar on the side for drizzling.
Nutrition Facts
| Serving size | (2552.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2777.3 |
| Total Fat 64.0g | 0% |
| Saturated Fat 4.9g | 0% |
| Polyunsaturated Fat 14.2g | |
| Cholesterol 344mg | 0% |
| Sodium 3450.1mg | 0% |
| Total Carbohydrate 356.8g | 0% |
| Dietary Fiber 36.7g | 0% |
| Total Sugars 15.5g | |
| Protein 198.7g | 0% |
| Vitamin D 320IU | 0% |
| Calcium 378.9mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 10659.3mg | 0% |
Source of Calories