Healthy Fish & Chips Recipe

Healthy Fish & Chips Recipe

If you’re looking for a healthier way to enjoy the British classic ‘Fish & Chips’ then this recipe is for you – the fish is coated in fibre rich oats and it uses sweet potato instead of regular potato to bump up the nutrients (sweet potato is packed with vitamin A and actually counts towards one of your 5 a day!).

 

This dish honestly tastes amazing.. proof being that both times I’ve made it it’s been clear plates all around!

 

So if you want to know how to recreate this healthy and balanced (there is lean protein from the fish, peas for the vegetables and sweet potato for the slow release carbohydrate!) DELICIOUS evening meal then carry on reading.. 🙂

 

P.S I haven’t added the nutritional information for this recipe as it really depends on the size of your sweet potato/fish used, as well as how much oil you use – when I typed my meal into myfitnesspal it came to around 450 calories (regular fish & chips can come in at over 1500 calories!!).

 

Healthy Fish & Chips

 

[ingredients]

*You can use any white fish e.g. River Cobbler, Tilapia or Cod. You can keep the fish whole or slice it into smaller pieces if you’d prefer.

**I used oat flour aka ground up oats in the food processor.

***I used a Piri Piri mix which consists of dried chillies, dried onion, garlic & black pepper.

****I used Heinz however I’m going to buy some Walden Farms Sugar Free Ketchup for next time.

*****I used a spray oil for the sweet potatoes & Dr Zak’s coconut oil to fry the fish in.

 

[method]

 

Healthy Fish & Chips

 

Do let me know if you try this recipe!

 

UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook – here are a selection!!

Healthy fish and chips

healthy fish and chips

Healthy fish and chips

 

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2 Comments

  1. October 6, 2014 / 11:55 am

    Hi Nic, I had a River Cobbler fillet (don’t you love them, they’re so reasonably priced, sustainable and often on offer!) left over in my freezer and on Friday and I decided to try your recipe out. I was intrigued as to how the fish would taste with the porridge oats covering as normally I use wholemeal breadcrumbs. Awesome! I loved the different texture of the oaty “crunch” and this is definitely a recipe I will be doing again in future, thanks! And picture next time, sorry. 🙂

    • October 6, 2014 / 5:02 pm

      Aw thanks Neil! Yes I found that by adding the golden linseeds it made it more golden/crunchier but really enjoyed it without too!!

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