id you know it’s tradition to eat fish on Good Friday? This is because Christians believe Jesus sacrificed his flesh on Good Friday. Therefore they abstain from eating any flesh that day, choosing fish instead. We think it’s the perfect excuse for one of the nation’s favourite meals, so here’s a recipe for some super healthy Good Friday fish and chips, made with the Halowave.
HEALTHY GOOD FRIDAY FISH AND CHIPS RECIPE (SERVES 2)
This recipe gives you all the gorgeous flavours of fish and chips without excessive oils and fats. It’s the perfect light lunch or dinner!
INGREDIENTS:
Fish
- 500g white fish fillets (cod, haddock, sole)
- 1 clove of garlic, chopped
- ¼ tsp oregano
- 1 tbsp parsley
- 100g stale breadcrumbs
- Olive oil
Chips
- 2 medium sized potatoes, washed and peeled
- Olive oil
GOOD FRIDAY FISH AND CHIPS METHOD:
- Mix your chopped garlic, oregano, parsley and breadcrumbs in a large bowl.
- Brush both white fish fillets with a small bit of oil, then dip them into the breadcrumb mixture.
- Place the fillets in a lightly greased Halowave glass bowl, then top the fish with the rest of the breadcrumbs and a few more drops of olive oil.
- Now to make the chips! Slice potatoes into 1cm spears, brushing with a little olive oil.
- Place the high rack into the Halowave on top of the fish and lay the chips directly on to it.
- Set the temperature to 220°C/428°F and cook for 25 mins. Remember to turn the chips after 15 minutes to make sure they are fully crispy on the outside.
- Serve your chippie supper with a squeeze of lemon.
Tip: The Halowave is self-cleaning, so just pop it on with a bit of detergent and it will be ready to use in no time at all! Find out more about the Halowave here.
GOOD FRIDAY FISH AND CHIPS SIDES
How about serving up some mushy peas or tartar sauce on the side with your tasty meal? Their recipes are below.
MUSHY PEAS RECIPE
This Birdseye minted mushy peas recipe tastes amazing with fish and chips.
Ingredients:
- 500g Garden Peas
- 25g of low-fat butter
- 3 sprigs of mint
- Salt and black pepper to taste
Method:
- Cover your garden peas with water in a saucepan such as our World’s Greatest Pot. Place on a medium to high heat.
- Bring water to a boil, cover the pan and allow peas to simmer for three minutes.
- Drain the peas and transfer to a bowl. The World’s Greatest Pot has a built-in strainer, so no need to find one!
- Add butter and mint, then mash the peas, seasoning with salt and black pepper.
- They’re ready to serve!
LIGHT TARTAR SAUCE RECIPE (SERVES 2)
This healthier tartar sauce goes well with our lemony fish and crispy chips.
Ingredients:
- ¼ cucumber, deseeded and chopped
- 3 cocktail gherkins, chopped
- 2 small pickled onions, chopped
- 1 tbsp capers
- Tsp fresh tarragon, chopped
- 1 tsp fresh mint, chopped
- 1 tsp fresh dill, chopped
- 60g Greek yogurt
- grated zest and juice of ½ lemon
- ½ tbsp aïoli
Method:
- In a bowl, mix all the ingredients and season to taste. It’s really that easy!
We hope you enjoy this simply stunning fish and chips feast.
YOU MAY ALSO LIKE
- Have you considered what you’re cooking for Easter Sunday yet? If so, we know you’ll love this stunning Easter lamb recipe.
- If you already have that sorted, explore these yummy Easter puddings too.
- For other Easter ideas and inspo, have a read of our egg-cellent blogs!