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
Step-by-step instructions
Step 1 · Preheat oven to 220°C (428°F)
Preheat oven to 220°C (428°F). Line a baking tray with parchment paper. Cut potatoes into even strips for chips.
Step 2 · Arrange potato strips on tray
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.
Step 3 · Pat fish fillets dry with paper towels
Pat fish fillets dry with paper towels. Season both sides with salt and pepper.
Step 4 · Set up three shallow bowls: one with whole wheat flour
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.
Step 5 · Spray a separate lined baking tray with olive oil
Spray a separate lined baking tray with olive oil. Place coated fish fillets on tray and spray tops lightly with more olive oil.
Step 6 · Bake fish fillets in the oven for 12-15 minutes
Bake fish fillets in the oven for 12-15 minutes, or until golden brown and cooked through. Turn fillets halfway for even cooking.
Step 7 · Serve hot with baked chips
Serve hot with baked chips, lemon wedges, and garnish with fresh parsley if desired. Add a side of chili sauce or light salad, kopitiam-style.
Why this recipe 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.
A note on tradition
Fish and Chips has become a beloved comfort food in Singapore, evolving from its colonial roots into a kopitiam and hawker centre staple. Local stalls often use fresh batang or snapper, giving the dish a Singaporean twist. It’s commonly enjoyed as a hearty lunch or dinner, especially among families and students, and reflects Singapore’s knack for embracing global classics and making them uniquely local. While not tied to a specific festival, Fish and Chips is a popular treat during family gatherings or weekend outings.