Fish and chips doesn't have to be a greasy calorie bomb of a meal. What's the secret? Baking, not frying the whitefish fillet will keep this beloved British dish just under 500 calories. Pair it with a Greek-yogurt based tartar sauce and chips made from turnips!
1.5 lbs whitefish fillets (cod) 3 egg whites, at room temperature 1/4 cup tapioca flour (same as tapioca starch) 1/4 cup almond flour 1/4 tsp salt 1/2 cup sunflower oil
1. Pat fish to dry and set aside.
2. Use a hand mixer to beat egg whites until stiff. Fold in salt, tapioca flour, and almond flour to completely combine (you will lose a little of the air you beat into the egg whites, but that's okay).
3. Dredge fish fillets first in sunflower oil and tapioca flour. Dip in batter and use your fingers to spread the batter out over the fish. Don't worry if fish fillets aren't completely evenly coated. They should end up being 1/4" thick or slightly less before you bake them.
4. Bake fillets at 375°F for 20 minutes.
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