Healthy Fish and Chips Recipe (2024)

FAQs

What is healthy at fish and chips? ›

The most prominent variations of fish and chips are due to the different types of fish used. The highest quality shops use Atlantic cod, rock (sometimes referred to as rig), plaice, skate, scampi, and Haddock.

Found among the beer and wine, but lacking the alcohol, is the perfect swap for beer battered fish: club soda. Full of bubbles due to its carbonation, club soda can give the same lightness to a batter as beer would.

Other ingredients can be used for crispness, but the most discerning critics know the best option is to make beer-battered fish. For example, some chefs skip the bubbly quality of beer and go with baking powder, flour, and ice-cold water.

It contains protein, carbs, fats, minerals, and some vitamins. It might not be an ideal daily menu (but it might), but there's no harm in eating it once a week... IF the rest of your diet is balanced. If you're eating deep-fried everything for every other meal, then fish & chips is not the ideal addition.

And while fried fish sure is delicious, it's important not to eat too much of it. “When we fry something, whether it's fish or chicken or whatever it may be, a lot of times those oils are not heart healthy, they're saturated fats,” explained Beth Czerwony, RD, registered dietitian for Cleveland Clinic.

To many people, cod is the top choice. It has a mild flavor and extremely tender meat. If you like a big contrast between the crunchy outer shell and delicate white fish inside, cod is the one for you. Its subtle flavor goes well with salt and vinegar.

Crispy Cod.

Explore all of our delicious favorites, from cod with a perfect golden crisp to dirty chips with truffle and parmesan. Be warned, extreme hunger and cravings may ensue.

In most chip shops the standard “fish and chips” is Cod I believe mostly out of the Atlantic. You can get haddock and chips too in most places and scampi if you want something a little different. However cod is your go to. Cod or haddock, traditionally.

First, the bubbles provide lift as they escape from the batter during frying. Second, the carbonation makes the batter slightly more acidic, which limits how much gluten can form when the beer and flour mix, preventing the batter from turning tough.

What beer is best for making fish and chips? ›

When creating the perfect beer batter, one tip stands out distinctly: use Guinness. On first thoughts, Guinness, with its rich, dark profile, might seem an unlikely choice. But it's this very quality that makes it a stellar partner for fish and chips.

Speaking of beer, it's the secret to the perfect batter, which makes it super fluffy, smooth and crispy all at the same time (but if you don't do alcohol, check out the recipe card below for a substitute).

Because vodka is more volatile than water, it evaporates more quickly, which dries out the batter faster and more violently. That creates larger bubbles and even more surface area, in turn resulting in a much crispier crust.

Vodka adds extra crunch to the classic battered fish and chips. Our beer and vodka battered fish recipe is adapted from Heston Blumenthal's book In Search of Perfection', it seems he has elevated the humble fish and chips to greater heights.

These are the simple ingredients you'll need to make this basic beer batter recipe: Flour: This homemade beer batter starts with all-purpose flour. Cornstarch: Cornstarch ensures an extra crispy, light fry every time. Egg: An egg creates a more delicate crust and helps seal in moisture.

“Go for grilled dishes over fried; chicken and fish over fattier meats, like lamb; tomato or veggie sauces rather than creamy ones; and steamed rice over fried,” advises Laura. She also suggests avoiding sides and other add ons unless they're vegetables as well as eating mindfully and being aware of portion sizes.

Fish and chips represent a nutritious meal which is relatively low in total fat compared to some takeaways. By removing the batter from the fish, health- conscious consumers can enjoy a very low fat meal (fish 0.7% fat).

Fish & Chips on average have 9.42 grams of fat per 100 grams, while the average pizza has 11, chicken korma 15.5 and a donner kebab a whopping 16.2. In terms of calories, fish and chips have 595 in an average portion, an average pizza has 871, chicken korma 910 and a donner kebab 924.