Low Sodium Classic Battered Fish and Chips
Indulge in the beloved comfort of British cuisine with this Low Sodium Classic Battered Fish and Chips recipe—a heart-healthy twist on a timeless favorite. Perfectly crispy cod fillets are coated in a light, golden batter made with club soda and a blend of paprika, garlic, and onion powders, delivering big flavor without the extra salt. Paired with hand-cut, double-fried Russet potato chips seasoned simply with a touch of olive oil, this dish combines traditional techniques with a healthier approach. Ready in under an hour, it’s garnished with fresh parsley and a squeeze of zesty lemon for a fresh finishing touch. Ideal for those looking to enjoy classic fish and chips with a lower sodium content, this recipe makes a delicious, guilt-free meal that's sure to satisfy.
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Recipe Information
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
Instructions
Peel and cut the potatoes into thick strips for the chips, immerse them in cold water to remove excess starch, and set them aside.
Add the flour, baking powder, paprika, garlic powder, onion powder, and black pepper into a large mixing bowl and whisk together.
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.
Dry cod fillets using paper towels and lightly coat them with some flour, shaking off excess.
Heat the vegetable oil to 350°F (175°C) in a deep-frying pan or large pot.
While the oil heats up, drain and pat dry the potato strips. Toss them in olive oil ensuring a light coating.
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.
Submerge the flour-coated fish fillets into the batter, ensuring an even coat, and carefully place them into the hot oil.
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.
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.
Serve the fish and chips immediately, garnished with fresh parsley and lemon wedges for squeezing over.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 2.4 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1140 mg | 24% | |
*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.
