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Quick and easy to prepare: Fish & Chips
Healthy Fish & Chips
Hip gold from the deep fryer was yesterday. This duo comes out of the pan light and crispy. It’s hard to believe, but this simple snack is a delicacy straight out of a starred restaurant. The trick: cut the fried food thinly and put it in the pan with a little oil. The cooking temperature is important: cook closed at low to medium heat, finally remove the lid and fry until crispy. There are also homemade yoghurt aioli – simply unbeatable!
25 minutes
light
ingredients
- 3 tbsp olive oil
- salt
- 300g fish fillet (e.g. pollock)
- 2 THE Vollkornmehl
- 1/2 TL Hot peppers
preparation
- Peel potatoes, wash and pat dry. Slice or thinly slice the potatoes.
- Mix with 1 tbsp oil and salt, fry in a large non-stick pan for approx. 15 minutes until crispy.
- Wash the fish, pat dry and cut into eight pieces.
- Mix the flour, paprika powder and 1/2 tsp salt, roll the fish in it. Tap off excess flour mixture.
- Fry the fish in 2 tablespoons hot oil until golden brown.
- Serve with potato chips and vinegar, lemon and aioli, if you like.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,715 kJ 410 kcal |
