Homemade “Fish and Frites” (battered fish fillet, low-fat Actifry frites and pitta bread))

I found a great recipe from BigOven to satisfy those sudden desires for one of the Yorkshire staples, fish and chips! For the fish fillet batter this recipe is perfect, though I slightly modified it for taste. Note that other fish fillets can be used in this recipe in place of haddock.

To make super low-fat chips (or frites, as we call them in Belgium), I use an Actifry.

Ingredients for the battered fish:

  • 500 gr / 17.6 oz of haddock fish fillets (labelled as églefin (FR) or schelvis (NL) in Belgium). This batter recipe coated the fillets very well, with enough left over to coat another 250 – 350 gr of fish fillets
  • 120 grams of Flour (sieved plain flour)
  • 1 teaspoon Baking Powder
  • 1 Egg, beaten
  • Lemon pepper, or Salt and pepper
  • 1/4 cup of Water
  • 2 tablespoons of Vinegar or culinary White Wine Vinegar

To make the batter:

  1. Mix the dry ingredients together in a bowl, then add the water and then the vinegar… lastly, add the beaten egg.  Mix to make a smooth batter.
  2. Coat the fish in a little extra flour first all over. Get the oil hot in the pan* before dipping the floured fish fillets into the batter (coating all the fish) and putting them into the hot oil.  Shallow or deep fry the fish for about 15 minutes, depending on the width of the fillets and heat of the pan. If shallow-frying, flip the fillets over occasionally so that the batter crisps more evenly.

    Shallow-frying fish fillets in lemon-pepper batter

* I used a deep wok to shallow fry the battered fish in about 1.5cm / 0.6 ” depth of hot oil (pre-blend of 4 oils: rapeseed, linseed, olive and wheat germ oil)

It’s also good to buy responsibly and check the international fish stocks from time to time. As a real example, see

Low-fat frites made with an Actifry

Fish fillets in lemon-pepper batter, served with sweet potato mash

Originally published: Thursday, January 19th, 2012 at 16:16 in Aproned Angel, Monologues


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