Healthy fish and chips recipe

Swap regular spuds for sweet potatoes to make this healthy twist on a family favourite.

Fish and chips are a firm favourite, but it needs a healthy makeover! Serve up this version with a fresh crisp salad for a delicious and healthy fish supper

  • 300g sweet potatoes, peeled and sliced lengthways into 5cm chips
  • Lemon pepper seasoning
  • 300g firm fish fillets such as whiting, flathead or flake
  • Lemon wedges, to serve n Green salad, to serve
  • 75g (½ cup) corn flour
  • 1 egg white, whisked with fork
  • ½ tsp salt
  • ½ tsp ground cumin
  • Half a small lemon, zested
  • 2 tbs cold water
  1. Preheat oven to 200 C and line an oven tray with baking paper.
  2. To make wedges, place potatoes in a saucepan of cold salted water over low-medium heat, bring to boil and cook for 10 minutes. Drain, then transfer to prepared oven tray. Spray with oil spray and bake for 30-40 minutes or until crisp and brown. Toss with lemon pepper and keep warm.
  3. To make batter, combine all ingredients and set aside to rest for 15 minutes. Heat a non-stick frying pan sprayed with oil spray over medium heat. Mix the batter well just before coating the fish. Dip fish in the batter and gently add to heated pan. Cook for approximately 1- and-a-half minutes on each side or until crisp and golden, being careful to not to overcook.
  4. Serve immediately with lemon, sweet potato wedges and a crisp green salad.
This recipe is from The Weigh It Up Summer Recipe Book by Julie White. Available at independent newsagents nationally; online at and Chemist Warehouse nationally. Recommended Retail price is $8.95. Follow us on Facebook and Twitter for delicious new recipes every week!

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