Enjoy healthy fish and chips this National Fish & Chip Day

Healthy fish and chips with John Ross Jr for National Fish and Chip Day
Healthy fish and chips with John Ross Jr for National Fish and Chip Day


It’s National Fish & Chip Day 2020 on 4thSeptember. And if you love fish and chips but hate the fact that it’s generally not the healthiest of dishes, then you’ll love this healthy fish and chipsrecipe. Not only that, but we’ve used fresh salmon to make it even healthier – and, let’s face it, tastier.

So, move over cod, hake and haddock. This year’s National Fish & Chip Day is all about fresh salmon – with chips, of course.

Healthy fish and chips recipe

Ingredients (serves 4)

For the fish and chips

  • Four John Ross salmon fillets(skin on)
  • Juice – and zest – of a lime
  • 1 x teaspoon of paprika
  • 3 x tablespoons of olive oil
  • 6 x sweet potatoes, peeled and sliced equally
  • Lime wedges (to serve)

For the salsa

  • Handful of coriander leaves (finely chopped)
  • ½ red onion (finely chopped)
  • ¼ cucumber (finely chopped)
  • Four finely chopped tomatoes
  • 1 red chilli (finely chopped)
  • Handful of parsley (finely chopped)


Heat an oven to 190˚C and place the four salmon fillets in a roasting tray. In a small bowl – or cup – mix the lime zest, juice, paprika and olive oil, and brush the salmon with it. Season if you want to. Once the oven’s up to temperature, cook for 20 minutes.

Grab another roasting tin and add the sweet potato strips. Toss with oil and seasoning, and cook for around 15 minutes – so that it finishes cooking at the same time as the salmon.

Whilst they’re both cooking, mix together all the salsa ingredients. Then serve with the cooked salmon and chips.

But if that’s a little too healthy for you, then here’s a more traditional fish and chips recipe.

Battered salmon and chips

Ingredients (serves 4)

  • Four John Ross salmon fillets
  • 150g plain flour
  • 200ml lager
  • 750g potatoes – cut into chips
  • 1 x teaspoon of baking powder
  • 1 x teaspoon sea salt
  • Sunflower oil (1 litre)
  • Salt
  • Vinegar
  • 1 x lemon (cut into quarters)


Combine the salt, baking powder and flour in a large bowl. Whisk in the lager until the batter’s smooth.

Boil the potatoes in a pan of hot water for approx. 10 minutes before draining and setting aside to dry. Then heat the oil in a pan and fry the potatoes until golden and remove with a slotted spoon – making sure you take care.

Then dip the salmon fillets in the batter and place in the hot oil and cook until the batter is cooked and golden.

Serve with salt and vinegar, a wedge of lemon and, if you’re going the whole way, some peas.

Will you be making salmon and chips as part of National Fish & Chip Day? If so, share your dish pictures with us via Facebook, Instagramand Twitter.