Today (Friday 4 June) marks National Fish and Chip Day, so we’re celebrating one of Britain’s favourite dishes with a healthy fish and chips recipe made with our Halowave. Plus we’ve included recipes for all the traditional side dishes too!
HEALTHY FISH AND CHIPS RECIPE (SERVES 2)
While a chippie tea is great as an occasional treat, the fried battered fish and deep-fried thick-cut chips mean it isn’t the best takeaway if we’re looking to eat a better diet.
That’s where this healthy fish and chips recipe comes in! Our guilt-free Halowave healthy fish and chips recipe means you can enjoy this traditional treat meal without cheating your healthy diet.
Thanks to the air-frying technology of our Halowave halogen oven, you can prepare your chippie supper without the need for extra calorific fats and oils. Find out how below:
Prep Time: 10 minutes
Cooking Time: 25 Minutes
500g fish fillets (cod,haddock, sole)
1 clove garlic, chopped
¼ tsp oregano
1 tbsp parsley
100g stale breadcrumbs
2 medium sized potatoes
washed and peeled
1. In a large bowl, mix the garlic, oregano, parsley and breadcrumbs.
2. Brush both the fish fillets with a little oil and dip into the breadcrumb mixture, then place in the lightly greased Halowave glass bowl.
3. Top the fish with the leftover breadcrumbs and a few drops of olive oil.
4. For the chips, slice potatoes into 1cm spears and brush with olive oil.
5. Place the high rack into Halowave on top of the fish and lay the chips
directly on to it.
6. Set the temperature to 220°C/428°F and cook for 25 mins. Turn the chips after 15 minutes to make sure they are crispy all over.
Enjoy with a squeeze of lemon.
HEALTHY SIDES FOR FISH AND CHIPS
A healthy fish and chips recipe is nothing without some lighter versions of the traditional sides:
MUSHY PEAS RECIPE
This mushy peas recipe courtesy of Birdseye is easy to create and goes wonderfully with our healthy fish and chips recipe.
500gs Garden Peas
25g of low-fat butter
3 sprigs of mint
1. Cover the peas with water in a shallow pan and place on a medium to high heat.
2. Bring water to a boil, cover the pan and allow peas to simmer for three minutes.
3. Drain the peas and transfer to a bowl.
4. Adding the butter and mint, mash the peas with a potato masher and season with salt and black pepper.
In a bowl, mix the cucumber, gherkins, pickled onions, capers, and herbs with the greek yogurt, lemon juice and zest and aïoli. Season to taste.
HEALTHY CHIP SHOP CURRY SAUCE RECIPE (SERVES 2)
One of the most underrated parts of a fish and chips meal is the curry sauce.This Slimming World recipe is lighter than the chip shop variety, but just as delicious.
1 large onion, ½ roughly chopped and ½ finely chopped
2 large garlic cloves, peeled
1 tsp ground cumin
¼ level tsp Chinese five-spice powder
2 tbsp dark soy sauce
¾ tbsp medium curry powder
3 tbsp fat-free natural Greek yogurt
1 level tsp sweetener
1. Put the roughly chopped onion and garlic into a food processor with a few tablespoons of water and whizz until puréed.
2. Place a non-stick saucepanover a high heat. Add the onion purée, finely chopped onion, cumin, five-spice powder, soy sauce, curry powder and 250ml of water and bring to the boil. Turn the heat to low and simmer for 15 minutes.
3. Take the pan off the heat, stir in the yogurt and season to taste with salt, pepper and sweetener.
These tasty recipes are proof that you should not deny yourself your takeaway favourites! Which will you be recreating this National Fish and Chip Day?