Lighter fish and chips

By Jeff Richards
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I grew up on fish and chips and I love it so much. But, the main problem with fish and chips is that the fish usually fried, covered in carbs and dipped in more heavy based sauces. To lighten this dish, it’s making use of the oven, using almonds and a bit of whole wheat flour to lighten it up but still give it crunch,  going low fat on the buttermilk and using sweet potatoes which are very high in iron, vitamin c and calcium. It’s a great, lighter alternative to the classic fish and chips and personally, I eat this often and never miss the real thing!



  • 1/4 cup low-fat buttermilk
  • 2 teaspoons garlic powder
  • 2 teaspsoon cayenne
  • 2 teaspoons salt and pepper
  • 455 grams cod, pollock, halibut, or other firm, white fish fillets, cut into 4 pieces
  • 2 large sweet potatoes, cut into chunks
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup whole wheat flour
  • 1/2 cup crushed almonds


  1. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment and put aside.
  2. Add the buttermilk and the fish and tightly seal in a bag and let sit in the fridge for 20 minutes.
  3. Cut the potatoes into chips and toss in a bowl with olive oil, salt and garlic. Bake for 30 minutes or until tender
  4. Meanwhile, get fish and place in the almond and flour which should be mixed together with the cayenne and garlic powder, salt and pepper and after 15 minutes of the sweet potatoes being cooked, bake with fish on a separate tray for the last 15 minutes. Serve. 

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