Low Fat Fish And Chips Recipes

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LOW FAT CRISPY FISH AND CHIPS



Low Fat Crispy Fish and Chips image

This is a fantasticly low fat recipe. It is a lovely way to have takeaway at home, and is incredibly easy to make. You can involve children in crushing the rice crackers, they seem to really enjoy that step.

Provided by Sassy Syrah

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 (175 g) sea bream fillets (use any white fish you prefer)
100 g plain rice crackers
1/2 cup flour, for dusting
1 egg, lightly beaten
1 kg old potato
1 tablespoon moroccan mixed spice (use any combo of dried herbs and spices that you like)
olive oil flavored cooking spray

Steps:

  • Preheat oven to 200°C Remove any skin or bones from fish.
  • Crush the rice crackers to a rustic crumb.
  • Dust fish with flour, dip in egg, and coat with cracker crumbs.
  • Spray both sides with olive oil spray.
  • Place on baking tray and bake for about 10 minutes, until cooked through and golden.
  • For the chips:.
  • Wash and peel the potatoes.
  • Cut into chip shapes about 1.
  • 5cm thick.
  • Spray with the olive oil spray.
  • Sprinkle with the seasoning and toss slightly.
  • Bake on a baking tray for about 15- 25 minutes until they are browned and crisp.

Nutrition Facts : Calories 267.8, Fat 1.6, SaturatedFat 0.5, Cholesterol 52.9, Sodium 32.8, Carbohydrate 55.7, Fiber 5.9, Sugar 2.1, Protein 8.2

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 9

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

Steps:

  • Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  • Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  • Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  • Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
  • Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g

FISH AND CHIPS



Fish and Chips image

Traditional fish and chips is updated to highlight the delicate flavor of the fillet, which is often overwhelmed by heavy fried batters. Baking the potato slices with just a hint of olive oil produces flavorful, perfectly crisp yet low-fat chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 10

2 large russet potatoes (about 1 pound), scrubbed
Four 6-ounce Chilean sea bass or cod fillets (about 1 inch thick), skin removed
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/3 cup low-fat buttermilk
1/3 cup yellow cornmeal
1/4 teaspoon paprika
Lemon wedges
Malt vinegar

Steps:

  • Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.
  • Cut potatoes lengthwise into 1/4-inch thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on lower rack until golden and crisp, about 30 minutes.
  • Meanwhile, place fish fillets in a large bowl. Add buttermilk, and gently turn fish to coat. In another shallow bowl, combine cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add fillets to cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with remaining fillets.
  • Heat a 12-inch cast-iron skillet over medium-high heat. Add remaining tablespoon of oil; swirl to coat. Add fillets, being careful not to overcrowd pan. Cook until nicely crusted, about 1 minute; turn over with a spatula. Place skillet in top third of oven, and cook until firm but beginning to flake when pressed in the center, about 8 minutes. Transfer to plates, and serve with potatoes. Serve lemon wedges and malt vinegar on the side.

Nutrition Facts : Calories 366 g, Cholesterol 72 g, Fat 11 g, Fiber 2 g, Protein 36 g, Sodium 506 g

LOW FAT FISH FINGERS



Low Fat Fish Fingers image

Based on a recipe from Sandi Richard (Food Tv Canada). This is a great low-fat alternative for fish and chips.

Provided by Miraklegirl

Categories     Kid Friendly

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs firm white fish fillets (I like cod, cut into strips)
2 eggs
3/4 cup milk
1 cup corn flake crumbs
1/2 teaspoon seasoning salt
1/2 teaspoon ground pepper
1/2 teaspoon cayenne

Steps:

  • Combine milk and eggs.
  • Combine crumbs and seasoning.
  • Dunk fish into egg mixture and then into crumbs.
  • Place on baking sheet that has been sprayed with cooking spray.
  • Spray each piece of fish lightly with cooking spray.
  • Cook at 375 for about 20 minutes or until fish flakes easily.

Nutrition Facts : Calories 246.2, Fat 6.5, SaturatedFat 2.3, Cholesterol 226.4, Sodium 231, Carbohydrate 8.7, Fiber 0.3, Sugar 0.9, Protein 36.4

CRISPY FISH & CHIPS WITH MUSHY PEAS



Crispy fish & chips with mushy peas image

Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty

Provided by Good Food team

Categories     Dinner, Main course, Supper, Treat

Time 50m

Number Of Ingredients 8

400g baking potato
2 tsp olive oil
2 slices white bread
2 white fish fillets, such as haddock, hoki, pollock
1 tbsp plain flour , seasoned
1 egg , beaten
140g frozen pea with mint
2 tbsp crème fraîche

Steps:

  • Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.
  • Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.
  • Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.

Nutrition Facts : Calories 484 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.09 milligram of sodium

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