Yes this really is the Best Ever Low Calorie Fish and Chips you see right before your very eyes.
You know those days when you really just fancy a bag of good ole fish and chips? well now you can make it in your own home and still be on plan.
There is already a recipe for fish chips on here using breadcrumbs as the coating, but to me when I fancy fish and chips, bread crumbs just don't cut it.
I was determined to come up with a batter that coated the fish just like you expect it to do. Obviously to get it really crispy, it is deep fried and well if you are going to do that, you may as well just go to the local chippy.
Instead to get this delicious Best Ever Low Calorie Fish and Chips. I shallow fry in minimal oil and then transfer to the oven to crisp it up. It really hit the spot and was just like Fish and Chips Should be.
I also recommend a good non stick pan, because you are using far less oil. I like ceramic non stick pans and have two different sizes of the ones from greenpan.
Watch the heat too, many people have a tendency to turn the heat up too high, to try to cook quicker, but you are better off with a medium high heat otherwise again things will stick and burn.
Now will you just look at these chips, how amazing do they look? and just like chips from the chips shop.
Normally when I make chips - I use my Perfect Chips recipe. But to get these like chip shop chips I use a different kind of potato, the best tasting one ever in my opinion - Yukon Golds!! - they have these amazing buttery taste to them and are perfect for syn free chip shop chips and they don't need any parboiling. If you get Yukon Gold Potatoes where you are, I recommend a waxy (not floury) yellow or gold type of potato. As these work best for chip shop chips.
No fish and chips is complete without mushy peas and tartar sauce. I was lucky to spot some mushy peas in the British section of my local grocery store a little while back, so of course had to grab some. It was one of the things that made me crave good ole British Fish and Chips, as although we have fish and chips shops here in Canada they don't have all those perfect components that you need to make this meal complete.
The tartar sauce is so easy to make low calorie in your own home. I use yoghurt, low fat mayo, dill, lemon zest, pickles, shallots and that's pretty much it, it taste so fresh and is great with the crispy coated fish.
Once you make this, you will want it again within the same week - it's sooo good.
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Best Ever Low Calorie Fish and Chips Fakeaway Night
Make this Best Ever Low Calorie Fish and Chips for the perfect chip shop fakeawaqy night
Ingredients
- 2 white fish fillets (approx 175g/6oz per fillet)
- 2 tablespoons of cornstarch (or arrowroot, tapioca flour) - 3 syns
- 2 tablespoons of plain flour - 3 syns
- 1 tablespoon of sparkling water
- 1 large egg white
- salt and black pepper
- 1 tsp of oil - 2 syns
- Spray oil
For the chips
- 500g of yukon gold potatoes (or similar waxy Yellow/Gold potatoes), sliced into chips
- Spray oil
- Sea Salt
- Vinegar
For the tartar sauce
- 3 tablespoons of fat free plain yoghurt
- 1 tablespoon of light mayo - 2 syns
- 1 pickle (gerkin), chopped
- 1 shallot, chopped
- little bit of lemon zest
- pinch of dill
- 1 tin of mushy peas
Instructions
- In a bowl add the cornstarch, flour, egg white, sparkling water and season well with salt and black pepper, whisk till a smooth batter consistency.
- Set the batter aside for 30 mins, I find it makes the batter much better.
- Preheat oven to 200c/400f (gas mark 6)
- While the batter is set aside
- Spread the cut potatoes out on a tray lined with parchment, spray over the top with spray oil
- and place in the oven to bake for 40 mins till golden, turning over half way through cooking time (if you have an actifry, feel free too cook those in that instead)
- Add the batter to a shallow dish
- Pat the fish fillets dry with kitchen paper
- Add to the batter and coat thoroughly in the batter mix.
- Heat a good quality non stick frying pan over a medium high heat.
- Add the oil and once it is hot, add the battered fillets and fry till golden on both sides
- Transfer to a baking tray lined with parchment paper.
- Spray over the top with spray oil and season with salt.
- Place in the oven for about 10 mins, till lovely and golden all over.
For the tartar sauce
- Mix the yoghurt, low fat mayo, pickle, shallot, lemon zest and dill together in a bowl.
- Serve the fish with the chips, mushy peas and tartare sauce
- Don't forget to add plenty of salt and vinegar to those chips!!
- Enjoy!!
Notes
Please see below for nutritional info box and details about recipe:
Want this to serve more? Just double up on ingredients.
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Nutrition Information
Yield 2 Serving Size 1 SERVINGAmount Per Serving Calories 617Total Fat 14.6gSaturated Fat 0.6gCholesterol 3.3mgSodium 1375mgCarbohydrates 74.8gFiber 11.2gSugar 6.6gProtein 46.5g
Vivienne Pennington says
This was well worth the effort
Paige says
Do you whisk the egg whites first or after you put all the other stuff in the bowl ?
Shevy (Slimming Eats) says
You add the egg white as is. Enjoy
Teresa says
Does it have to be sparkling water?
Shevy (Slimming Eats) says
sparkling water is best for the batter.
Lucy says
Is there something a little out on the batter quantities...
I had to add three tablespoons of sparkling waters to get anywhere near batter consistency?
Siobhan (Slimming Eats) says
Nope measurements are correct. Make sure you are using level tablespoons for the flours not heaped. You should always use prob measuring spoons and level off with a knife and ensure you use the white of a large egg. But yes you can add an additional tablespoon of water if needed. I never have it’s always spot on as per recipe.
Emily says
Is it best to use oil or can I use fry light? X
Siobhan (Slimming Eats) says
You definitely need the oil for the batter to cook correctly.