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Fish and Chips – Breathe Pilates Style

Who doesn’t love fish and chips?? I have fond memories of holidays down in Busselton with the family eating fish and chips down at the Jetty – isn’t it funny how we can associate specific meals or food with memories – good and bad! I don’t love take away and rarely eat it BUT if I had to pick a favourite then fish and chips would have to be a favourite.
Unfortunately there isn’t a whole lot of nutrition in your regular deep fried fish and chips….which is fine if you have it as a treat every now and then (I am all about balance), however if you want to have it as part of your weekly dinner plan I don’t think your body will love you for it. Buuuuut never fear I have come up with a quick, easy and HEALTHY way to make your favourite take away dish. I honestly think this tastes better then the real deal as it doesn’t leave you with that sick, bloated and greasy feeling in the pit of your stomach. This makes for the perfect Friday night meal and pairs well with a glass of pinot grigio (after all I am all about that balanced lifestyle). Try it out for yourself and don't forget to tag us in your pictures.
  • Ingredients
  • Snapper Fillets (I used 1 big fillet and cut into two decent sized portions)
  • 1 Cup Almond meal (roughly)
  • Spices (I used paprika, mustard powder and parsley) Salt and pepper
  • Potatoes (I used both sweet potato and white potato)
  • 1 egg
  • Oil for cooking (I used olive oil)
  1. Pre-heat over to 180 degree.
  2. Chop potatoes into chip like chunks and spread onto a baking tray. Coat lightly in oil and then season with salt and pepper. Bake in the oven until cooked – roughly 30-40 minutes.
  3. Whisk the egg in a bowl and set aside.
  4. In another bowl combine almond meal, spices, salt and pepper. Dip snapper fillet into egg and then the almond crumbing and set onto a plate.
  5. Heat a small amount of oil in a non-stick fry pan. Place snapper fillets into the pan and cook for about 3 minutes each side.
  6. Serve the fish and chips with a wedge of lemon and a side salad.
 

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