Lighter Fish and Chips

An oven-baked, lighter version of fish and chips using an egg batter and boiled-then-roasted potatoes for reduced fat.

Healthy Dinner Seafood High Protein Low Fat

Estimated Nutrition

Calories

419

kcal / serving

838 kcal total

Carbs

47g

per serving

94 g total

Fat

per serving

12 g total

Protein

40g

per serving

80 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

separated

Fruits

0.5

piece

Lemon

zest only

piece

Lemon

cut into wedges to serve

NutsSeeds

handful

Lemon Thyme

fresh

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Vegetable Oil

1 teaspoon

Seafood

300

Cod Loin Fillets

skinless and boneless

Vegetables

400

Potatoes

peeled and cut into chips

150

Peas

fresh or frozen

Method

Preheat the oven to 220°C and line a tray with baking paper.

Boil the potato chips for 4 minutes, drain, and bake with hot oil for 20 minutes.

Whisk egg yolk with lemon zest, thyme, salt, and pepper.

Whisk egg white to soft peaks and fold into the yolk mixture.

Dip fish in egg batter and bake for 20 minutes until browned.

Boil peas for 3 minutes and serve with the fish, chips, and lemon wedges.