Healthy fish and chips recipe

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  • Healthy
serves: 2
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 30 min

Nutrition per portion

Calories 536 kCal 27%
Fat 24g 34%
  -  Saturates 5g 25%
Carbohydrates 45g 27%
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  • This healthy fish and chips recipe is a fresh twist on a seaside favourite. Instead of coating our fish in batter, we’ve topped the whole fillet with a flavourful crumb, with added almonds for extra crunch and protein. You can use any white fish you like to make this healthy fish and chips, and you can also use the crumb to top individual portions, rather than the whole piece of fish – just make sure to reduce the cooking time. White fish is so quick and easy to cook, and it’s a great source of lean protein. Our healthy fish and chips is the perfect Friday night meal. You can tuck into fresh, flaky white fish, with crunchy chips ready to dip into your favourite sauce, without the the grease and stodge of conventional fish and chips.


    • 200g firm white fish
    • 30g whole almonds
    • 30g wholemeal breadcrumbs
    • 1/2 bunch parsley
    • 1 clove garlic, crushed
    • 15g grated Parmesan
    • 1 beaten egg, seasoned
    • For the chips
    • 1 sweet potato
    • 1 regular potato
    • 2tbsp olive oil


    • Heat oven to 200C. To make the chips, peel the sweet and regular potatoes and cut into finger sized chips. Arrange the chips on a baking tray and drizzle with 2tbsp olive oil, season well with salt and pepper, then roast for 20 mins until crispy.

    • Meanwhile, blitz the almonds in a small food processor, until roughly ground, then combine with the breadcrumbs, parsley, garlic, Parmesan and beaten egg.

    • Spread the bread topping over the fish fillet and bake in the hot oven for 15 mins. Pop under the grill for a few mins if the topping needs to crisp up a little more.

    • Serve the cooked fish with the chips and your choice of ketchup, mayo, or tartare sauce.

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