Lighter Fish and Chips

One thing we can all admit is that in 2016, England has one of the most culturally diverse food scenes. Growing up, my dad’s ‘go to’ dinners were spag bol, curry, chilli, with the odd british stew thrown in the mix. However, one meal that is undeniable British in heritage has to be the traditional fish and chips. Delicious cod or haddock in a light, fluffy, yet crispy batter with chunky chips, covered in salt and vinegar and some mushy peas on the side. Although this is still a nice treat for many, I now find it rather greasy and very heavy. Therefore, I discovered a delicious and simple way to satisfy my cravings without the guilt!

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1 tbsp Olive Oil

2 Large white potato (you can use sweet potato or a mix if you prefer)

2 Fresh and sustainably sourced Cod or Haddock Fillet

1 egg

40g wholemeal flour seasoned with black pepper

1 small tin of garden peas

1 tsp Mint

Himalayan Sea Salt and Vinegar to serve



Heat the oven to 180 degrees Celsius and wash the potato, do not peel and simply chop into chunky chip sized pieces.

Soak the potato in cold salted water for 30 minutes,

Place the potato and 2/3’s of the oil in a baking tray and roast for 60 minutes, turning every 20,

Whisk the egg in a bowl and add the fish, leave to absorb for a few minutes,

Lift the fish and shake to remove excess egg and add to the plate of flour, ensuring it has a nice even coat on both sides,

Heat a frying pan and add the last bit of oil on a medium heat, once at temperature add the fish and leave to crisp up for 3-4 minutes, turn the fish and leave to crisp the other side for another 3-4 minutes,

In the meantime, heat the peas and mint in a sauce pan on a medium heat with a bit of water and after a few minutes mash with a fork and leave to cook on a low heat for a few more minutes,

When the fish is golden brown remove from the pan and Serve with the chips and some salad




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