Posted on October 10, 2017 by Jenny Cromack
Before I became a vegetarian, fish and chips on a Friday was a tradition in our house – like many a house in Yorkshire I think! Was it for you? Well here is my healthy fish and chips recipe to take you back to that time of nostalgia but without all the unhealthy saturated fat and calories.
As a piece of trivia for you – did you know, when I was doing my A Levels I worked in a ‘chippy’, honestly, if you knew how much lard was put into each fryer it would be enough to put you off eating fish and chips for life! Good job you have my healthy fish and chip recipe to get you by!
So, before we proceed I need to warn you – your fish and chips will not look like the ones in the picture (I had to entice you in someway!), I am afraid this healthy fish and chips recipe doesn’t use batter and we bake our chips. But, and the main thing for me, you still get mushy peas! Yippee!
Ingredients – per person
- Medium sized potato (you choose, if you want to use sweet potato or white, I prefer sweet potato), but into wedges.
- 1 white fish fillet , you could go for traditional cod, but feel free to choose whatever takes your fancy!
- 1tsp olive oil
- salt and pepper
- 3-4 tbsp frozen peas
- Fresh mint – handful, chopped
- 1 lemon
- Sprinkle parsley
- 1 tbsp creme fraiche
- Pre-heat the oven to 200 degrees.
- Steam the potato wedges until slightly soft but still a bit firm, (not so they fall apart when you prod them with a fork!)
- Once cooked, add to a baking tray, drizzle with olive oil and season with salt and pepper.
- Add to the over and cook for about 20-30 minutes until crispy and brown – this will depend on which potatoes you have used, and how thick you have cut your wedges!
- Whilst the potatoes are cooking, put the fish fillet in a shallow oven dish. Brush lightly with olive oil, season with salt and pepper and squeeze over half a lemon.
- Bake the fish for 12-15 minutes. After around 10 minutes, squeeze the remainder of the lemon and add a sprinkle of parsley if you wish.
- Whilst the fish is cooking add the peas and mint to a pan of water and gently boil until soft.
- Remove from the heat, place in a hand blender or food processor. Add the mint and creme fraiche and blitz to the desired consistency. I like mine very mushy!
Well, I hope this healthy fish and chips recipe satisfies those Friday night take away cravings. Let me know what you think.