Low Fat Classic British Fish and Chips
Savor the flavors of Great Britain with this healthier spin on a beloved classic—Low Fat Classic British Fish and Chips! Perfectly baked white fish fillets, such as cod or haddock, are coated in a light and crisp batter made with egg whites, skim milk, and a touch of baking powder for a guilt-free twist. Paired with oven-baked potato chips seasoned for maximum crunch and flavor, this recipe skips the deep fryer while delivering all the traditional goodness of the dish. With a sprinkle of malt vinegar, a garnish of parsley, and a squeeze of fresh lemon juice, this low-fat version is as comforting as it is nutritious. Ready in just an hour, this wholesome meal is a crowd-pleaser that brings the charm of British pub fare right to your kitchen table!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod or haddock)
- 4 medium Potatoes
- 60 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Cracked black pepper
- 2 large Egg whites
- 150 ml Skim milk
- 2 tablespoons Malt vinegar
- 1 as needed Cooking spray
- 1 as needed Lemon wedges
- 1 tablespoon Parsley
Instructions
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and lightly grease it with cooking spray.
Peel and cut the potatoes into thick chips. Rinse them in cold water to remove excess starch, then pat dry with a kitchen towel.
Place the chips in a bowl, drizzle with a little cooking spray, and season with salt and pepper. Toss well to coat.
Spread the chips evenly on another baking tray lined with parchment paper and place in the oven. Bake for 30-35 minutes, turning halfway through, until golden and crispy.
Meanwhile, prepare the fish coating. In a shallow bowl, mix the flour, baking powder, salt, and pepper.
In a separate bowl, whisk together the egg whites and skim milk until the mixture is frothy.
Dip each fish fillet in the milk mixture, then coat with the flour mixture. Shake off excess flour and place the fish on the prepared baking tray.
Spray the top of each fillet lightly with cooking spray to achieve a crispier texture.
Bake the fish in the same oven for 15-20 minutes or until the fish is opaque and the coating is crisp and lightly golden.
Once the chips and fish are cooked, remove from the oven. Sprinkle malt vinegar over the chips and garnish with parsley.
Serve the fish and chips immediately with lemon wedges and a garnish of fresh parsley.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 3426 mg | 149% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 18.0 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 31.7 mcg | 159% | |
| Calcium | 417 mg | 32% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6563 mg | 140% | |
*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.
