Fish and Chips

This Fish and Chips recipe is a healthier take on a classic! Enjoy crispy fish and baked chips with delightful seasoning.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: British

Keyword: Baked, Fish, Healthy

Servings: 4 servings

1 cup low-fat buttermilk adds moisture to the fish
5 teaspoons Old Bay seasoning divided
1 pound cod, Pollock, halibut, or other firm white fish fillets cut into 4-2 inch pieces
2 large russet potatoes about 1.5 pounds, scrubbed and peeled
1 tablespoon extra-virgin olive oil for tossing the chips
1 teaspoon minced fresh garlic for seasoning the chips
1 cup white whole wheat flour for the batter
2 large egg whites for batter consistency
1 cup whole wheat Panko breadcrumbs for extra crunch
Lemon wedges for serving
Tartar sauce or malt vinegar for serving

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Prepare the potatoes by scrubbing, peeling, and cutting into thick chips. Toss with olive oil, garlic, 2 teaspoons of Old Bay seasoning, and salt.
Step 3: Bake the chips in a single layer for 30-35 minutes, flipping halfway through.
Step 4: Prepare the fish batter by mixing low-fat buttermilk with the remaining Old Bay seasoning and whisking together flour and egg whites in a separate bowl.
Step 5: Coat the fish by dipping it in the buttermilk mixture, then in the flour mixture, and finally rolling in Panko breadcrumbs.
Step 6: After 15 minutes of baking the chips, add the coated fish to the baking sheet and bake for an additional 12-15 minutes.
Step 7: Serve with lemon wedges and tartar sauce or malt vinegar.

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in the oven at 375°F (190°C) for 10-15 minutes.
Substitute ingredients if needed, such as using all-purpose flour or regular breadcrumbs.