{"id":12284,"date":"2016-10-22T10:48:50","date_gmt":"2016-10-22T15:48:50","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=12284"},"modified":"2024-02-10T19:18:53","modified_gmt":"2024-02-11T00:18:53","slug":"fish-and-chips-fakeaway-night","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/fish-and-chips-fakeaway-night","title":{"rendered":"Best Ever Low Calorie Fish and Chips Fakeaway Night"},"content":{"rendered":"\n

Yes this really is the Best Ever Low Calorie Fish and Chips you see right before your very eyes.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Now will you just look at these chips, how amazing do they look? and just like chips from the chips shop.<\/p>\n\n\n\n

Normally when I make chips - I use my Perfect Chips recipe<\/a><\/span><\/strong>. 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 chip shop style 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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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Once you make this, you will want it again within the same week - it's sooo good.<\/p>\n\n\n\n

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