Healthy Fish and Chips


Tragically Brooklyn lost one of its best fish and chips spots. An unassuming but delightful seafood restaurant on Graham Ave. called Sel De Mer served up a giant piece of flaky golden fish with crispy thick-cut fries. RIP. Now some mediocre bougie restaurant that wavers between mediocre and inedible but of course, expensive, has taken its place. I wonder why Sel de Mer failed. It couldn’t have been the inspired oyster happy hour, the delicious burger or the stellar fish and chips. Perhaps it was the very strange bloody mary made with Guinness instead of vodka (beer and wine only)?

Without a local chip shop, I’ve taken to making my own. I’ve experimented with different batters, oils and fishes…and I absolutely urge you to do the same. This version is quite healthy, very distant from the British fish and chips served in newspaper dripping with oil.

Healthy Fish and Chips


3 small beets

2 Yukon or Russet potatoes

3 cloves garlic, minced

1 teaspoon salt

2 tablespoons chopped fresh rosemary

2 tablespoons olive oil

1/4 cup apple cider
1 cup beer or sparkling water
1 cup rice flour
1/2 cup canola oil
1 lb. fresh cod (skin removed)
1 teaspoon salt and pepper (mixed together)
1/4th cup mayo
1 tablespoon lemon
1 tablespoon caraway seeds


1. Preheat oven to 400 degrees Fahrenheit.
2. Peel and cut beets and potatoes into 2 inch wedges and combine in a bowl with chopped rosemary and garlic and 1 tablespoon olive oil.
3. Spread potatoes and beets in a single layer on a baking sheet. Sprinkle with salt and remaining tablespoon of olive oil. Cook for 40 minutes.
4. Cut one pound of COD into 2 inch x 3 inch pieces. Coat with salt and pepper
5. Whisk the rice flour, apple cider and beer together in a shallow bowl.
6. Heat the canola oil in a non-stick skillet over medium-high heat.
7. Dredge each piece of fish in the batter then drip off excess. Fry on each side for 2 minutes and drain on a plate lined with paper towels.
8. Make the sauce by whisking mayo, lemon and caraway seeds together in a bowl.  Serve with roasted beets and potatoes.

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