Fish and Chips

per serving

Serves 1

We've teamed up with fitness coach and influencer Graeme Tomlinson to launch #CaloriesUncovered, a campaign demonstrating that small changes can help Brits take control of their cooking - and their waistlines.

Graeme, better known as The Fitness Chef, has redeveloped ten of the UK's favourite meals. Skipping the takeaway and making this classic Fish and Chips from scratch can save you over 400 calories!


30 mins



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Nutritional Information

52g protein, 60g carbs, 9g fat


150g haddock fillet

1 egg

30g breadcrumbs

50g peas

150g chopped potatoes

½ lemon

15g ketchup

Salt and vinegar

20 Frylight Olive Oil sprays


  1. Whisk the egg in a shallow bowl before coating the haddock fillet.
  2. Coat haddock fillet in the breadcrumbs. Add 10 sprays Frylight Olive Oil into an unheated pan. Bring to a medium heat and cook the fish for 20 minutes
  3. Meanwhile cut the potatoes into thin chips, cover with 10 sprays Frylight Olive Oil and place in the oven for 30 minutes.
  4. Heat the peas in boiling water for 2 minutes before draining and adding to cooked fish, crispy chips, ketchup, salt and pepper.

Calorie Saving

  • Deep fried oils in which fish and chips are cooked in for 20 sprays Frylight Olive Oil