Fish and Chips
Hawker • Singapore
About Fish and Chips
Battered fish with fries and tartar sauce — hawker Western stall
How to Make Fish and Chips (Traditional & Healthy Version)
Fish and Chips is a beloved dish in Singapore, often found in bustling kopitiams and modern hawker centres. This iconic meal embodies the city’s global influences, blending British culinary heritage with Singapore’s passion for fresh seafood and local flavors. Crispy battered fish fillets paired with golden, oven-baked potato chips make for a satisfying and well-balanced dinner. What sets the Singaporean Fish and Chips apart is the use of locally sourced white fish like batang (Spanish mackerel) or snapper, bringing a unique taste that’s both familiar and distinctly Singaporean. Singapore’s food culture is renowned for its fusion of traditions, and Fish and Chips is a testament to how classic dishes are adapted to local palates. You’ll find this dish at family-friendly kopitiams, Western food stalls in hawker centres, and even trendy cafes, often accompanied by tangy chili sauce or a light side salad, reflecting Singapore’s love for bold, fresh flavors. This healthier version reduces oil without compromising on taste, making it a smart choice for anyone looking to enjoy comfort food in a health-conscious way. Whether you’re reliving childhood memories or exploring Singapore’s fusion cuisine, this Fish and Chips recipe brings a taste of local hawker culture straight to your table.
Ingredients(for 1 plate with fish fillet and chips, as served at Singapore kopitiams)
- 2 x 120g White fish fillets (batang (Spanish mackerel) or snapper)
- 2 medium (about 300g) Potatoes (Russet or local varieties)
- 1/3 cup Whole wheat flour
- 2 tbsp Cornstarch
- 1 large Egg
- 1/4 cup Low-fat milk
- 1/2 tsp Salt
- 1/4 tsp Black pepper (freshly ground)
- 1 Lemon (cut into wedges)
- as needed Olive oil spray (for baking)
- 2 tbsp Fresh parsley (chopped, for garnish) - optional
Instructions
- 1
Preheat oven to 220°C (428°F). Line a baking tray with parchment paper. Cut potatoes into even strips for chips.
5 minutes
For crispier chips, soak sliced potatoes in cold water for 10 minutes, then pat dry.
- 2
Arrange potato strips on tray, spray lightly with olive oil, and season with a pinch of salt and pepper. Bake for 20 minutes, flipping halfway.
20 minutes
Spread chips in a single layer for even browning.
- 3
Pat fish fillets dry with paper towels. Season both sides with salt and pepper.
2 minutes
Drying fish ensures the batter adheres well and crisps up.
- 4
Set up three shallow bowls: one with whole wheat flour, one with beaten egg and low-fat milk, and one with cornstarch. Dredge fish fillets in flour, dip in egg mixture, then coat with cornstarch.
5 minutes
Use one hand for dry ingredients and the other for wet to keep things tidy.
Why This Dish is Healthy
By baking instead of deep frying, this Fish and Chips recipe slashes unnecessary calories and fat while retaining crunch and flavor. Whole grains and lean fish make it suitable for weight management and heart health. Minimal oil and the inclusion of fresh ingredients boost nutritional value, while portion control helps with calorie tracking—a perfect fit for a health-conscious Singaporean lifestyle.
This healthy Fish and Chips recipe is baked, not fried, significantly reducing saturated fat and overall calories. Using whole wheat flour adds dietary fiber and B vitamins, while fresh white fish provides lean, high-quality protein, omega-3 fatty acids, vitamin D, and essential minerals like selenium and iodine. Baked potato chips contribute potassium and slow-release carbohydrates, supporting energy needs and satiety. This dish balances macronutrients and micronutrients, making it a nourishing choice suitable for most diets.
Pro Tips
- 💡Tip 1: Use fresh, firm white fish for best texture and flavor.
- 💡Tip 2: Pat potatoes and fish dry before coating—this ensures maximum crispiness.
- 💡Tip 3: Serve with a side of tangy chili sauce for an authentic Singaporean touch.
Storage & Serving
Store leftover fish and chips in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best crispiness. Avoid microwaving to prevent sogginess.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 550.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 48.0 g |
| Total Fat | 30.0 g |
| Fiber | 3.0 g |
