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I get pretty excited when I am able to recreate a takeaway, and cleaning up good old Fish & Chips just had to be done. We all love to enjoy this classic British takeaway wrapped in paper whilst sitting on the beach, but unfortunately for our waistlines and health, the low cost and convenience of this meal means that it is far too easy for us to grab it on a regular basis.
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Making homemade fish and chips is fun and you can prep almost all of it before dinner time, just leaving you the task of putting some things in the oven and letting it do the rest of the work for you.
I used organic new potatoes for the chips and kept the skin on for better flavour, texture and goodness. You can use whatever potatoes you like though. The fish is breaded with clean wholewheat bread crumbs which I made in the food processor, but you could also do this by hand, it will just take a little longer. It is a great way to give cod some added flavour and texture.
Whilst I appreciate that making your own fish and chips defeats the object of why someone would buy them in the first place, your kids wont know that and they will enjoy this just as much without realising that it’s actually good for them. Serve this with some Clean Eating Mushy Peas (they are so good!).
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Clean Eating Fish & Chips
By Published:
- Yield: 4 Servings
- Prep:
- Cook:
- Ready In:
Making homemade fish and chips is fun and you can prep almost all of it before dinner time, just leaving you the task of putting some things in the oven and letting it do the rest of the work for you.
Ingredients
- - CLEAN EATING CHIPS INGREDIENTS
- 750 grams New Potatoes organic if possible
- 1/2 Tablespoon Olive Oil
- 1 pinch Sea Salt and Black Pepper
- - CLEAN EATING FISH INGREDIENTS
- 350 grams Fresh Cod 2 large pieces
- 1 Egg White
- - FLOUR MIX INGREDIENTS
- 50 Plain Wholemeal Flour
- 1/4 teaspoon Fine Sea Salt
- 1/8 teaspoon Ground Black Pepper
- - BREADCRUMB MIX INGREDIENTS
- 100 grams Wholemeal Breadcrumbs
- 1/4 teaspoon Fine Sea Salt
- 1/8 teaspoon Ground Black Pepper
- 1/8 teaspoon Garlic Powder/Granuals
- 1/8 teaspoon Onion Powder/Granuals
Instructions
- Preheat the oven to 200°C. Wash/Scrub your potatoes and line a baking tray with grease proof paper.
- Cut the potatoes in half length ways and then cut each half into three chips.
- Place the potatoes in a saucepan and cover with water. Bring to the boil. Once bubbling, cook for 10 minutes.
- Whilst the potatoes are cooking cut the cod in half, giving you 4 equal pieces.
- Grab yourself 3 plates/bowls/dishes.
- Place the egg white in one dish, the flour mix in another and the breadcrumb mix in the last.
- Take a piece of the cod and put it into the flour mix and turn so both sides are lightly coated.
- Then, dip the fish into the egg white and let any excess drip off.
- Place the floured and eggy fish into the breadcrumbs and coat both sides.
- Place the fish onto the baking tray and repeat this process with the other pieces of cod.
- Once all the fish is breaded, place the baking tray to one side until you are ready to put it into the oven.
- Once the potatoes are cooked, drain well in a colander and place back into the empty saucepan. Drizzle over the olive oil and sea salt and black pepper if using. Gently toss to combine.
- Place the potato chips onto a baking tray in an even layer. Place in the oven and set the timer for 15 minutes.
- After 15 minutes, take the potato chips out of the oven and give them a turn and a little shake.
- Place back into the oven, and place the fish in the oven too and cook for 20 minutes.
- After 20 minutes the chips should be golden brown. Check that the fish is cooked through and serve.
