Fish and Chips

This Fish and Chips is a crispy, comforting classic! Enjoy flaky fish with golden fries, all made healthier with whole wheat and low-fat ingredients.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: American

For the Fish and Chips:

1 cup low-fat buttermilk for tenderizing the fish and creating a flavorful batter.
5 teaspoons Old Bay seasoning divided
1 pound cod, Pollock, halibut, or other firm, white fish fillets cut into 4-2 inch pieces (about 4 pieces total).
2 large russet potatoes about 1 ½ pounds, scrubbed and peeled for perfect fries.
1 tablespoon extra-virgin olive oil for a touch of richness.
1 teaspoon minced fresh garlic enhances the flavor of the fries.
¾ cup white whole wheat flour a healthier alternative to regular flour.
2 large egg whites helps bind the batter to the fish.
1 cup whole wheat Panko breadcrumbs for that irresistible crunch.
Lemon wedges for serving, to brighten up the dish.
Tartar sauce or malt vinegar classic accompaniments for dipping.

Instructions:

Start by cutting the scrubbed and peeled russet potatoes into thick fries. Aim for uniform size to ensure even cooking. Rinse them in cold water to remove excess starch, then pat them dry with paper towels.
Soak the cut potatoes in cold water for at least 30 minutes. This helps to remove more starch and makes your fries crispier.
In a medium bowl, whisk together the low-fat buttermilk, 2 teaspoons of Old Bay seasoning, white whole wheat flour, and egg whites until you achieve a smooth batter.
In your deep fryer or pot, heat oil to 350°F (175°C). Use a thermometer to monitor the temperature for optimal frying.
Once the oil is hot, carefully add the soaked fries in batches. Fry for about 4-5 minutes or until they turn golden brown. Remove with a slotted spoon and let drain on paper towels. Season with salt and minced garlic while they are still hot.
While the fries are frying, coat the fish pieces in the remaining Old Bay seasoning. Dip each piece into the prepared batter, ensuring it’s fully coated.
Carefully place the battered fish into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a slotted spoon to remove and drain on paper towels.
Serve your homemade Fish and Chips with lemon wedges on the side and a dollop of tartar sauce or a splash of malt vinegar for that authentic touch. Enjoy!