Fish and chips with yoghurt tartare
Indulge in a healthier twist on a classic favorite with our Fish and Chips with Yogurt Tartare. Featuring crispy oven-baked potatoes, tender white fish, and a tangy Greek yogurt tartare sauce enhanced with chives, capers, and fresh parsley, this dish brings gourmet flavors to your kitchen without the guilt. Perfect for a quick and satisfying weeknight dinner!”
- 04 Apr 2025
- Cook time 40 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Fish and chips is a beloved classic, offering a delightful crunch and tender bite of fish. This recipe gives a healthier twist with a yoghurt-based tartare sauce that complements the crispy fish perfectly. It's straightforward to prepare and will be a hit at any dinner table!
Ingredients:
Instructions:
- Preheat your oven to 425°F (220°C).
- Wash and peel the potatoes, then cut them into thick chips (about the size of your index finger).
- Place the chips in a large bowl of cold water and let them soak for about 30 minutes to remove excess starch. After soaking, drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
- Spread the dried potatoes out on a baking sheet in a single layer. Lightly spray them with cooking spray oil. Toss to coat evenly and ensure they’re not overlapping.
- Place the baking sheet in the preheated oven and bake for about 30-35 minutes, turning them halfway through, until the chips are golden and crispy.
- In a small mixing bowl, combine the Greek yogurt, chopped chives, chopped capers, and chopped fresh parsley.
- Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.
- Cover the bowl and refrigerate until ready to serve.
- While the chips are baking, prepare the fish fillets. Pat the fillets dry with paper towels.
- Season the fish fillets on both sides with salt and pepper.
- Lightly spray a non-stick frying pan with cooking spray oil and heat it over medium-high heat.
- Cook the fish fillets in the pan for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
- Once the chips are golden and crispy, remove them from the oven.
- Plate the cooked fish fillets and crispy chips.
- Serve with a generous dollop of the yoghurt tartare sauce on the side.
- Enjoy your homemade fish and chips with the fresh, tangy yoghurt tartare sauce!
Tips:
- Use fresh ingredients.: Opt for the freshest white fish you can find to ensure the best flavor and texture.
- Preheat the oven.: Ensure your oven is properly preheated to get the crispiest chips and fish.
- Control moisture.: Pat the fish dry with paper towels before coating and baking to avoid sogginess.
- Evenly cut potatoes.: Cut the potatoes into evenly sized pieces to ensure they cook at the same rate.
- Season well.: Don’t forget to season the fish and chips with salt and pepper to bring out their flavors.
- Chill the tartare sauce.: Prepare the yoghurt tartare sauce ahead of time and chill it in the fridge to let the flavors meld together.
There you have it—a healthier yet delicious version of the classic fish and chips, served with a refreshing yoghurt tartare sauce. This easy and quick recipe is sure to satisfy your cravings without the guilt. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 4.50g | 12% |
| Sugar 3.35g | 3% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.57g | 9% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 140mg | 26% |
| Vitamin B1 0.41mg | 35% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 7mg | 46% |
| Vitamin B6 1.14mg | 67% |
| Vitamin B9 63ug | 17% |
| Vitamin B12 2.00ug | 83% |
| Vitamin C 45mg | 50% |
| Vitamin E 0.42mg | 3% |
| Vitamin K 55ug | 45% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.37mg | 41% |
| Iron, Fe 2.53mg | 23% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 630mg | 50% |
| Potassium, K 1470mg | 43% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 2.55mg | 23% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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