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This post is all about healthier fish and chips.

If you’ve ever visited England, you know how amazing their fish and chips are! The hot fried fish and chips dipped in vinegar is something we have been dreaming of since we last visited.

We were feeling nostalgic this week, thinking back to our travels to England years ago, and thought it would be comforting to make our own version of the traditional English meal. We battered the fish in crispy, salt and vinegar Siete chips and baked it in the oven. Additionally, we paired it with crispy potatoes and a creamy dijon mustard sauce for dipping.

This recipe is seriously so delicious and has all the flavors we love in traditional fish and chips. Plus, it’s a lighter meal that’s perfect for a summer night hosting friends or a weeknight meal with the family!

This post is all about healthier fish and chips.

Healthier Fish and Chips with Creamy Dijon Mustard Sauce

What’s in this recipe?

Salt and Vinegar Chip Crusted Fillets

Cod Fillets: Fish and chips is traditionally made with cod or haddock. We chose to make our recipe with cod fillets.

Siete Salt and Vinegar Potato Chips: We are obsessed with Siete’s potato chips—especially the salt and vinegar ones. The chips are cooked with avocado oil, and are some of the healthiest chip on the market. Plus, they taste incredible too! We crushed up the chips and used them to batter the fish.

Flour: We coated the fish in flour after dredging in egg.

Baking Soda: Baking soda helps to brown and crisper the fish.

Paprika: Adding a bit of paprika was added to the flour mixture for added flavor.

Eggs: Beat your eggs and coat the fish in the eggs before transferring to flour-potato chip mixture.

Chips (Potatoes)

Olive Oil: Olive oil coats the potatoes to get them nice and crispy in the oven.

Seasonings: Paprika, dill, onion powder, garlic powder, oregano and sea salt are sprinkled and tossed onto the potatoes to add delicious, fresh flavor.

Creamy Dijon Mustard Sauce:

Avocado Mayo: The base of the creamy mustard sauce is mayonnaise. We aren’t fans of mayo by itself, but combined with the other ingredients in this sauce, it becomes and entirely different experience.

Ketchup: The ketchup adds som sweetness and acidity to the sauce. We recommend allowing the space to rest for at least 24 hours before serving with the chicken, otherwise it may taste too strong of ketchup.

Dijon Mustard: Dijon mustard adds some warmth to this sauce, and pairs deliciously with the pretzel crusted chicken.

Pepper: Pepper adds a but of s spice and looks gorgeous in the sauce as well.

Garlic Powder: Garlic powder adds a delicious flavor and pairs so beautifully with the other ingredients in the sauce.

Worcestershire Sauce: A tiny bit of Worcestershire sauce is added to the creamy dijon mustard sauce to add some richness, saltiness and tang.

How to Make the Healthier Fish and Chips

Dredge and Batter the Fish…

To start, preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.

Then, you’ll want to set up your fish dipping stations. One bowl is for the eggs and the other bowl is for the potato chip coating.

In one bowl, lightly beat your eggs. In another bowl, add crushed chips, flour, baking soda, paprika. Take each fish fillet and dunk in the egg then in the flour and crushed chips. Transfer each fillet over to the rimmed baking sheet. Leaving enough room for the other fillets and potatoes. Repeat these steps until all the fish fillets have been breaded.

Make the Chips (Potatoes)…

Now it’s time to make the “chips”, or potatoes. Begin by making your spice blend. Add paprika, dill, onion powder, garlic powder, oregano and sea salt to a small bowl. Slice the potatoes in half and place in a medium bowl. Drizzle olive oil and sprinkle the seasoning mixture over potatoes. Toss to evenly coat and pour the potatoes on your parchment paper.

Bake the Fish and Chips…

Although traditional recipes would fry the fish and chips, we chose to bake them to make this meal healthier. Place the fish and potatoes in the oven and cook for 15 minutes. Remove the pan from the oven to flip the fish over and toss around the potatoes. Place back in the oven and cook for an additional 10-15 minutes until the edges of the potatoes and fish are crispy and brown.

Make the Dipping Sauce…

While the fish is cooking, make your dipping sauce. In a medium bowl, add mayonnaise, ketchup, dijon, Worcestershire, pepper and garlic powder. Mix to combine and set to the side.

When your fish and chips are done cooking remove from the oven and cool for 5 minutes and serve while warm. Serve with lemon wedges and sprinkle potatoes with chopped scallions. Enjoy!