Low Sodium Classic Battered Fish and Chips

Indulge in the crispy, golden perfection of **Low Sodium Classic Battered Fish and Chips**, a lighter take on the traditional favorite without sacrificing flavor. This recipe swaps excessive salt for a blend of aromatic spices like paprika, garlic powder, and onion powder, ensuring every bite is packed with zesty goodness. Tender cod fillets are coated in a bubbly club soda batter for an irresistible crunch, while russet potatoes are double-fried for the ultimate crispy finish. Perfect for a weeknight dinner or a casual gathering, this healthier fish and chips dish is served with fresh parsley and lemon wedges for a refreshing twist. Quick and easy, it’s a guilt-free way to enjoy this iconic British comfort food!

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Cod fillets
• 3 medium Russet potatoes
• 1.5 cups All-purpose flour
• 1 tablespoon Baking powder
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Black pepper
• 1.25 cups Club soda
• 2 tablespoons Olive oil
• 4 cups Vegetable oil
• 1 large Lemon
• 2 tablespoons Fresh parsley

Directions

Step 1

Peel and cut the potatoes into thick strips for the chips, immerse them in cold water to remove excess starch, and set them aside.

Step 2

Add the flour, baking powder, paprika, garlic powder, onion powder, and black pepper into a large mixing bowl and whisk together.

Step 3

Pour the club soda into the dry ingredients gradually, whisking continuously to form a smooth, thick batter. If the batter is too thick, add a bit more club soda.

Step 4

Dry cod fillets using paper towels and lightly coat them with some flour, shaking off excess.

Step 5

Heat the vegetable oil to 350°F (175°C) in a deep-frying pan or large pot.

Step 6

While the oil heats up, drain and pat dry the potato strips. Toss them in olive oil ensuring a light coating.

Step 7

Begin by frying the potatoes in batches for about 4-5 minutes until they are lightly golden but not fully cooked. Remove and drain on paper towels.

Step 8

Submerge the flour-coated fish fillets into the batter, ensuring an even coat, and carefully place them into the hot oil.

Step 9

Fry each fillet for 5–7 minutes, flipping halfway, until golden brown and crispy. Remove onto a wire rack or paper towels to drain excess oil.

Step 10

Increase the oil temperature slightly and refry the chips for an additional 3-4 minutes until crisp and golden brown. Drain again on paper towels.

Step 11

Serve the fish and chips immediately, garnished with fresh parsley and lemon wedges for squeezing over.

Nutrition Facts

Serving size	(2823.3g)

Amount per serving	% Daily Value*
Calories	9299.9

Total Fat 872.3g	0%
Saturated Fat 125.0g	0%
Polyunsaturated Fat 540.3g
Cholesterol 344mg	0%
Sodium 1959.7mg	0%
Total Carbohydrate 270.8g	0%
Dietary Fiber 17.8g	0%
Total Sugars 8.5g
Protein 179.8g	0%

Vitamin D 320IU	0%
Calcium 284.0mg	0%
Iron 19.5mg	0%
Potassium 6679.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.3%

Protein: 7.5%

Carbs: 11.2%