Everyone loves fish and chips but its not always the healthiest meal to be tucking into. Recreate your favourite take away with my simple but rather different, healthy alternative.
My fish is coated in a parsley crust served with sweet potato and carrot chips and lemon garden peas. Everyone I know loves sweet potato chips but they are still full of vitamins and minerals which makes it okay to have a good few if you want. Please note my potato and carrot chips are not crispy; I used no fat to cook them and I didn’t soak them (crispy potato fries are another blog for another day).
I think that the fish you use here is completely open to interpretation. I used smoked haddock in my first attempt, which really held its own but tried hake the second time which I felt worked better as it let the breadcrumbs play more of a role. Use whatever fish you have at home and I’m sure you’ll get different interesting results.
Parsley and mint are a good flavour combination so I tried adding mint to my peas on my second go at this recipe and got good results. Up to your taste buds though as to whether that is something you might fancy??
Just a note on the breadcrumbs, if you create your own breadcrumbs using a processor make sure they are as fine as you can get them. I found that using a finer breadcrumb had better results creating a more stable and ‘crusty’ crust.
Healthy Fish and Chips
For the fish
2 pieces of fish (skinless)
60 – 70 g of breadcrumbs (very fine)
1 tsp parsley
For the chips
1 small sweet potato (peeled and cut into chips)
2 carrots (peeled and cut into chips)
For the peas
80 g frozen or tinned garden peas
Half a lemon (cut into wedges)