Recipes>Healthy Recipes

No-guilt Fish and Chips

by Dean Edwards from Feelgood Family Food

Easy

Serves 4

This fish and chips recipe from Dean Edwards’ Feel Good Family Food book is a quick, easy and healthier take on a British classic. Enjoy with sweet potato chips and peas.

Discover more delicious Fish recipes

From simple suppers to dinner party winners

From the book

Feelgood Family Food

Dean Edwards

Feelgood Family Food

Nourishing everyday meals

Failsafe family recipes

Budget-friendly ideas from TV’s Dean Edwards

Buy From

Introduction

Fish and chips were a big treat for my brother Wes and me when we were growing up. We’d run down to the chippie with great excitement, and on days when we didn’t have much money a bag of ‘scrumps’ (Bristolians will know what I mean) did just as well. Scrumps are the leftover scrapings of fried batter and, looking back, not the healthiest of foods I realise. My version of fish and chips certainly cuts down on the unhealthy fats but is still a perfect Friday night treat. Loins are the thickest part of a white fish fillet and just right for this recipe.

Tags

Ingredients

Method

First the chips; preheat the oven to 200°C/180°C Fan/Gas 6. Peel the sweet potatoes and cut them into chip-sized chunks. Put them in a bowl, drizzle them with the oil and season with salt and pepper, then toss them thoroughly to make sure they’re all well coated. Tip the chips on to a baking tray and cook them in the preheated oven for 30–40 minutes.

Now for the fish; put the flour in a bowl and season with salt, pepper and paprika. Put the beaten eggs in another bowl and place the breadcrumbs and grated Parmesan, if using, in a third bowl. When the chips are nearly ready, dip each piece of fish into the seasoned flour, then the beaten egg and finally the breadcrumbs. Heat a shallow layer of oil in a frying pan and cook the fish for 6–7 minutes, turning until golden on both sides. Drain on some kitchen paper.

While the fish is cooking, fry the pancetta in a small saucepan until crispy. Add the peas and heat them through, then add the mint, spring onions and lemon juice and season with salt and pepper.

I know it sounds lazy but we like to serve our fish and chips on a huge sheet of greaseproof paper with lashings of ketchup and some lemon wedges. When we’re done we scrunch up the paper and shove it in the bin so no washing up – BONUS!!

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Dean Edwards recipes

View all

Sweet Chilli Pork with Rice Noodles

by Dean Edwards from Mincespiration!

Lamb Hotpot

by Dean Edwards from Mincespiration!

More Fish Recipes

View all

José Pizarro’s Hake Croquetas

by José Pizarro from The Spanish Home Kitchen

Jamie Oliver’s Fish Parcels and Tomato Orzo

by Jamie Oliver from Eat Yourself Healthy

More British Recipes

View all

Bored of Lunch’s Breaded Scampi with Tartare Sauce

by Nathan Anthony from Bored of Lunch: Healthy Fakeaways

Jamie Oliver’s Really Good Roasties

by Jamie Oliver from Easy Air Fryer

Get our latest recipes, features, book news and ebook deals straight to your inbox every week