Low Sodium Classic British Fish and Chips
Indulge in the beloved flavors of Great Britain with this Low Sodium Classic British Fish and Chips recipe—a healthier twist on the iconic pub favorite that's perfect for those watching their salt intake. Featuring tender, flaky white fish fillets encased in a light and crispy batter made with unsalted seltzer water and a dash of paprika, this dish is paired with golden, perfectly fried Russet potato strips for a satisfying crunch. The recipe skips the salt but doesn't skimp on flavor, incorporating garlic powder and black pepper to elevate every bite. With simple yet effective techniques like soaking the potatoes to achieve maximum crispness and using a flour coating to ensure the batter adheres seamlessly, this dish is both a delight to prepare and devour. Serve with fresh parsley and zesty lemon wedges for a vibrant finishing touch that keeps the taste authentic yet refreshingly light. A classic rendered heart-healthy, it’s a must-try for fish and chip lovers everywhere.
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Recipe Information
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
- for frying Vegetable oil
Instructions
Peel the potatoes and cut them into thick strips, approximately half an inch wide.
Soak potato strips in cold water for at least 30 minutes to remove excess starch, then drain and pat dry with a kitchen towel.
Heat vegetable oil in a deep fryer or large, deep saucepan to 350°F (175°C).
In a mixing bowl, whisk together flour, baking powder, cornstarch, paprika, garlic powder, and black pepper until well combined.
Gradually add seltzer water to the dry mixture, whisking constantly, until the batter is smooth and thick.
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.
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.
Increase the oil temperature to 375°F (190°C).
Fry the dried potato strips in batches for about 4-5 minutes or until golden and crispy. Drain on paper towels.
Garnish the fish and chips with chopped fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 60.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 265.7 g | 97% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 11.3 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 217 mg | 17% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5467 mg | 116% | |
*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.
