Healthier Fish and Chips

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a healthier twist on the classic fish and chips recipe! This dish combines tender, flaky fish with a light and crispy coating, without the guilt. With a few simple ingredient swaps and a clever cooking technique, you can enjoy all the flavors of this beloved British dish while cutting back on calories and fat. Dive into this delicious and nutritious meal that will satisfy your cravings without compromising your health.

Keywords: healthier, fish and chips, recipe, light and crispy, nutritious

Healthier fish and chips recipe details

Healthier fish and chips recipe, recipe Rating: 4.6
Number of votes:110

Coated in whole wheat crumbs, baked, and served with sweet potato fries, these tilapia fillets are a healthier take on traditional fish and chips.
Ready in: 40 mins

Ingredients

Serves: 4

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 shallot, finely chopped
• Salt and pepper
• 1 1/2 pounds sweet potatoes, cut into wedges
• 1 1/2 tablespoons olive oil
• 3 tablespoons minced fresh parsley
• 1/3 cup cornmeal
• 1/3 cup whole wheat breadcrumbs
• 3/4 cup buttermilk
• 4 (5 ounce) skinless, boneless tilapia fillets, cut into strips

Preparation method

Prep: 20 mins | Cook: 20 mins

1. Preheat oven to 450 degrees F and line two baking sheets with foil. Coat the second baking sheet with nonstick cooking spray. Set up two racks in the oven, since you’ll be baking the potatoes and fish at the same time.
2. Stir sour cream with mayonnaise, lemon juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Place in refrigerator.
3. Place potato wedges on the ungreased baking sheet and drizzle with olive oil. Add 1 tablespoon parsley and salt and pepper to taste. Stir to coat, then set in the lower rack in the oven. Set timer for 20 minutes.
4. Stir cornmeal, breadcrumbs, 2 tablespoons parsley, 3/4 teaspoon salt, and 1/4 teaspoon black pepper together in a shallow pie pan. Pour buttermilk into a second shallow pan and add the fish.
5. Coat fish with buttermilk, then dredge in the cornmeal. Set on greased baking sheet. Spritz the fish with cooking spray again.
6. Set fish in the oven and set timer for 12 minutes.
7. When fish are cooked through and potato wedges are tender and beginning to get brown on the edges, remove from oven and serve with the chilled sour cream sauce.