Description
Sautéed Fish and Chips is a delicious twist on the classic dish, featuring flaky white fish paired with perfectly sautéed crispy potatoes. This healthier version eliminates deep-frying while retaining all the savory flavors you love. Ideal for busy weeknights or casual gatherings, this recipe is quick to prepare and sure to impress. A squeeze of fresh lemon juice adds a delightful zing that elevates every bite.
Ingredients
Scale
- 1 pound fresh white fish fillets (cod or haddock)
- 2 large Russet potatoes
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegetable oil
- Lemon wedges for serving
Instructions
- Prepare the Potatoes: Wash, peel, and cut potatoes into thick chips. Rinse in cold water to remove excess starch.
- Cook the Potatoes: Boil salted water in a large pot, add potato chips, and parboil for about 5 minutes. Drain well.
- Season the Fish: Pat dry fish fillets with paper towels. Season both sides with salt and pepper, then lightly dust with flour.
- Sauté the Potatoes: Heat oil in a large skillet over medium-high heat. Once hot, add parboiled chips in a single layer and cook until golden brown (4-5 minutes), flipping halfway through.
- Sauté the Fish: Push chips aside (or remove temporarily) in the skillet. Add more oil if needed and place seasoned fillets in the pan. Cook each side until golden brown (3-4 minutes per side).
- Serve: Transfer to plates and squeeze fresh lemon juice over fish and chips before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg