Bobby Deen’s Lighter Fish & Chips

Bobby Deen lightens up fish & chips.

Enjoy a pub favorite without all the gut-bomb guilt.

Bobby Deen teaches us some clever substitutions and techniques for low calorie fish & chips.

Fish & chips are a pub staple, but their definitely not the healthiest meal in the world.

Fortunately, they are easy to make at home, and Bobby Deen shows us how to lighten them up without losing any of the crunchy delicious flavor.

First, Bobby replaces regular chips—or what we Yanks know as fries—with a sweet potato version. Sweet potatoes are rich in vitamins and minerals, especially if you keep the skins on.

Also, Bobby roasts the sweet potatoes in the oven instead of deep frying them, so they are crispy yet still light and healthy.

Next, prepare the cod. For the most part, the beer batter is the same and not too unhealthy to begin with. The real difference is the way the cod is cooked. Instead of deep frying them whole, Bobby fries them up in a pan with a shallow layer of canola oil.

Bobby also suggests frying the fish in a non-stick pan so you can eliminate the need for excess oil. This is a great idea, especially since the fish will cook up fast and you don’t want them to burn!

Now that the fish is cooked, all that’s left to do is plate everything together. You can go for the classic look by lining a basket with newspaper. The added benefit is the newspaper will soak up any oil that may remain.

Don’t forget a lemon wedge garnish, malt vinegar, and an ice cold beer!

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