Baked fish and chips

    1 hour

    From now on you can enjoy this delicious treat without worrying about the high fat content – the secret to golden chips is to coat them with egg white, not fat.

    53 people made this

    Serves: 4 

    • For the chips
    • 650 g (1 lb 7 oz) baking potatoes, peeled
    • 1 teaspoon oil
    • 1 egg white
    • For the fish
    • 4 tail fillets of cod or haddock, about 125 g (4½ oz) each
    • 4 teaspoons reduced-fat mayonnaise
    • 50 g (1¾ oz) fresh white breadcrumbs
    • 1 tablespoon 70 per cent spread, melted
    • 1 tablespoon grated Parmesan cheese
    • 1 tablespoon chopped fresh chives
    • 1 tablespoon chopped fresh parsley
    • salt and black pepper
    • To garnish:
    • sprigs of fresh flat-leaved parsley and 1 lemon cut into wedges

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat the oven to 200°C (400°F, gas mark 6). Put a kettle on to boil.
    2. Put the potatoes in a saucepan, cover with boiling water and cook gently for 5 minutes. Drain, then dry on kitchen paper. Cut each potato lengthways into slices about 2 cm (¾ in) thick, then cut each slice into two or three thick wedges.
    3. Brush a nonstick baking tray with some of the oil. Beat the egg white until it is frothy. Toss the chips in the egg white, gently shake off any excess, then spread them out on the tray. Bake for 35 minutes, turning them over halfway through cooking.
    4. Meanwhile, prepare the fish. Lightly oil another nonstick baking tray. Lay the fillets, skin side down, on the tray. Spread a teaspoon of the mayonnaise over each fillet.
    5. Mix together the breadcrumbs, spread, cheese, herbs and season to taste. Spread the mixture evenly over the fish, pressing it in gently.
    6. Bake the fish on the top shelf of the oven for the final 10-15 minutes of the chips’ cooking time. To serve, divide between four plates and garnish with sprigs of fresh parsley and lemon wedges.

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    Reviews in English (6)


    Lovely recipe, healthy alternative to the chip shop but a lot more tasty. We are doing it for guests at the weekend  -  16 Feb 2012


    A great meal. Would never have thought of tossing chips in egg white, but it worked a treat. The only oil used was for greasing the baking tray.  -  08 Apr 2009


    Amazing! I would never have guessed that egg whites was the key! After years of unhealthy goose fat I am delighted to find this recipe and it worked perfectly - thank you  -  01 Mar 2010