Healthy Fish & Chips

23rd April

Friday night Fish & Chip night doesn't need to be unhealthy! Follow this recipe for a healthy version of this British favourite.


  • 400g baking potatoes
  • 2 teaspoons of olive oil
  • 2 slices white bread
  • 2 white fish fillets, such as cod, haddock, hoki or pollock
  • 1 tablespoon plain flour, seasoned
  • 1 egg beaten
  • 140g frozen peas with mint
  • 2 tablespoons creme fraiche


  1. Heat oven to 200C / fan-assisted oven 180C / Gas mark 4
  2. Peel and chop the potatoes into thick chips then toss with the olive oil and some salt. Arrange on a marge non-stick baking tray and roast for 20 minutes, turning halfway
  3. Lightly toast the bread and then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly.
  4. Roast the fish with the chips for a further 20 minutes until both are golden brown. Just before the fish and chips are ready boil the peas for 3-4 minutes and then drain and mash. Stir in the creme fraiche and season.