Healthy fish and chips

A few clever swaps make this version of fish and chips a great alternative to the stodgier classic


Healthy fish and chips

The team at Weight Watchers have come up with this flavoursome recipe for a healthier fish and chips – perfect for a Saturday night ‘fakeaway’.

  • Serves: 4
  • Prep time: 25 minutes
  • Cook time: 40 – 50 minutes
  • Calories: 356 per serving


  • 800g butternut squash, peeled, deseeded and cut into thin chips
  • Calorie controlled cooking spray
  • 4 x 90g slices soft white Danish bread
  • Zest of ½ lemon
  • 1 tbsp chopped fresh rosemary
  • 15g parmesan, finely grated
  • 4 x 130g skinless cod fillets

For the crushed peas

  • 175g frozen garden peas
  • 2 tbsp half-fat crème fraîche
  • 1 tbsp chopped fresh mint For the tartare sauce
  • 150g half-fat crème fraîche
  • 1 tsp Dijon mustard
  • 1 small gherkin, finely chopped
  • 1 tbsp capers, finely chopped
  • 2 tbsp chopped fresh flat-leaf parsley


1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line two baking trays with baking paper. Add the squash, mist with cooking spray, season, and bake for 30-35 minutes, turning once. Remove from the oven; reduce the oven temperature to 180°C, fan 160°C, gas mark 4.

2. Blitz the bread in a food processor to form crumbs. Transfer to a bowl and stir in the zest, rosemary and parmesan. Season.

3. Press the fish into the crumb mixture and put on a baking tray. Mist with cooking spray and bake for 10-12 minutes.

4. Meanwhile, cook the peas in a pan of boiling water for 3-4 minutes. Drain and crush using a potato masher. Stir in the crème fraîche and mint; season. In a bowl, combine the tartare sauce ingredients.

5. Serve the fish and chips with the peas and tartare sauce on the side.

Recipe courtesy of Weight Watchers magazine.