Spelt Fish and Chips with Crispy Spelt Batter

SpeltRecipes 0 Comments
Total Time: 40 mins Difficulty: Beginner
Jump To Recipe Print Recipe
A lighter twist on the chip shop favourite – golden and gluten-friendly
Spelt Fish and Chips with Crispy Spelt Batter
Related Recipes
Spelt Quiche Lorraine
1 hr Intermediate
Spelt Pasty with Beef and Turnip
1 hr 15 mins Intermediate
Spelt Ham and Leek Pie
1 hr 15 mins Intermediate

A British Classic, Reinvented

Spelt Fish and Chips brings a wholesome update to the nation’s favourite comfort food. This version uses wholegrain spelt flour in the batter, adding a subtle nutty flavour and a crisp golden finish. It’s everything you love about the original – just with better ingredients.

Why You’ll Love This

The batter is light, crunchy and simple to make. Spelt is easier to digest and full of fibre. No need for special fryers or tools – just a pan, hot oil, and fresh fish. Perfect for fakeaway night or a Friday treat at home.

Spelt Fish and Chips with Crispy Spelt Batter
Print Recipe
Classic British Spelt Recipes

Spelt Fish and Chips with Crispy Spelt Batter

Author: SpeltRecipes Cuisine: Courses: Recipe Keys: B British classic E easy dinner F fish and chips H healthy fakeaway S spelt batter
Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins
Estimated Cost: £ 6 Calories: 560 kcal
Best Season: Suitable throughout the year

Description

This lighter fish and chips recipe uses spelt flour for a nutty, crisp batter. Paired with hand-cut chips, it’s a simple, tasty take on a British classic.

Ingredients

Cooking Mode Disabled

For the batter:

For the fish:

For the chips:

Instructions

  1. Prep the Chips: Boil the chips in salted water for 5–6 minutes. Drain and let steam dry. Toss with olive oil and bake at 200°C (180°C fan) for 25–30 minutes until golden and crisp.
  2. Make the Batter: Mix spelt flour, baking powder, salt and paprika in a bowl. Gradually whisk in the sparkling water until smooth. Let sit while heating the oil.
  3. Heat the Oil: Pour oil into a deep, heavy pan. Heat to 180°C. Test with a small piece of batter – it should sizzle immediately.
  4. Coat the Fish: Pat fish dry, then dust with spelt flour. Dip into the batter, let excess drip off, and lower gently into hot oil.
  5. Fry Until Golden: Fry fish for 4–5 minutes each side until golden, crispy and cooked through. Drain on kitchen paper.
  6. Serve: Plate with chips, a lemon wedge, and mushy peas or tartar sauce if you like.

Nutrition Facts

Amount Per Serving
Calories 560kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 4g20%
Cholesterol 55mg19%
Sodium 820mg35%
Potassium 680mg20%
Total Carbohydrate 46g16%
Dietary Fiber 6g24%
Sugars 2g
Protein 92g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use cod, haddock, or coley. Spelt flour browns faster than white flour, so don’t overcook. Serve immediately for best crispiness.

Keywords: fish and chips, spelt batter, healthy fakeaway, british classic, easy dinner

Optional Substitutions or Variations

  • Use gluten-free flour mix instead of spelt if needed.
  • Add garlic powder or herbs to the batter for more flavour.
  • Air fry the chips if preferred.
  • Make beer batter by replacing sparkling water with cold lager.

Tips & Variations

Make it your way

  • Swap cod for haddock, pollock, or even tofu for a veggie version.
  • Add crushed garlic or lemon zest to the batter for a citrusy lift.
  • Pair with minted peas, homemade tartar sauce, or curry sauce.

Storage

  • Best served fresh. Leftovers can be reheated in the oven at 180°C for 10–12 minutes.
  • Avoid microwaving – it will soften the batter.

Frequently Asked Questions

Expand All:
Can I use plain flour instead of spelt?

Yes, but the flavour and texture will be slightly different. Spelt gives a nuttier finish.

Does sparkling water really help?

Yes. It creates lightness and bubbles, making the batter crispier.

Can I fry in an air fryer?

Not for battered fish. Air fryers work for chips or breaded fish, but batter needs hot oil to crisp properly.

What’s the best oil for frying?

Use vegetable, sunflower, or rapeseed oil with a high smoke point.

Can I prep the batter ahead?

No, the batter should be used immediately after mixing to keep it fizzy and effective.

Rate this recipe

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *

You may also like...

Spelt Steak and Ale Pie Classic British Spelt Recipes B British recipe C comfort food H healthy twist S spelt pastry S steak and ale pie

42 mins Intermediate
Spelt Lancashire Hotpot Classic British Spelt Recipes B british comfort food L lamb hotpot O one-pot dinner S spelt recipe

32 mins Intermediate
Spelt Shepherd’s Pie Classic British Spelt Recipes B British classic C comfort food H healthy dinner L lamb recipes S shepherd's pie S spelt

1 hr 5 mins Intermediate
Print Recipe
Print Recipe
Min

Share it on your social network