Low Sodium Classic British Fish and Chips

Indulge in the comforting flavors of this *Low Sodium Classic British Fish and Chips* recipe, a heart-healthy twist on the beloved pub favorite. Featuring crispy battered white fish fillets and perfectly golden homemade fries, this recipe ensures all the charm of the classic dish without the heavy sodium content. The batter, made with unsalted seltzer water and seasoned with garlic powder, paprika, and black pepper, delivers a light, crunchy coating that complements the flaky fish fillets. Paired with hand-cut Russet potato chips fried to perfection and garnished with fresh parsley and a squeeze of bright lemon, this dish is as delicious as it is wholesome. Perfect for family dinners or a casual night in, this easy-to-make recipe brings a touch of British tradition to your table—health-conscious and utterly satisfying.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 4 pieces White fish fillets (such as cod or haddock)
• 1 cup All-purpose flour
• 1 teaspoon Baking powder
• 1 cup Unsalted seltzer water
• 1 tablespoon Cornstarch
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 0.5 teaspoon Black pepper
• 1 whole Lemon wedges
• 2 tablespoons Fresh parsley
• 0 for frying Vegetable oil

Directions

Step 1

Peel the potatoes and cut them into thick strips, approximately half an inch wide.

Step 2

Soak potato strips in cold water for at least 30 minutes to remove excess starch, then drain and pat dry with a kitchen towel.

Step 3

Heat vegetable oil in a deep fryer or large, deep saucepan to 350°F (175°C).

Step 4

In a mixing bowl, whisk together flour, baking powder, cornstarch, paprika, garlic powder, and black pepper until well combined.

Step 5

Gradually add seltzer water to the dry mixture, whisking constantly, until the batter is smooth and thick.

Step 6

Coat each fish fillet in a light dusting of flour to help the batter adhere, then dip each fillet into the batter, ensuring it is completely covered.

Step 7

Carefully lower the battered fish into the hot oil. Fry for about 5-6 minutes or until the batter is crispy and golden brown. Remove from oil and let excess oil drain on paper towels.

Step 8

Increase the oil temperature to 375°F (190°C).

Step 9

Fry the dried potato strips in batches for about 4-5 minutes or until golden and crispy. Drain on paper towels.

Step 10

Garnish the fish and chips with chopped fresh parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(1712.1g)

Amount per serving	% Daily Value*
Calories	2321.2

Total Fat 97.8g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 60g
Cholesterol 200mg	0%
Sodium 796.1mg	0%
Total Carbohydrate 265.7g	0%
Dietary Fiber 19.6g	0%
Total Sugars 11.3g
Protein 106.0g	0%

Vitamin D 800IU	0%
Calcium 217.2mg	0%
Iron 16.1mg	0%
Potassium 5467.1mg	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: 37.2%

Protein: 17.9%

Carbs: 44.9%