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
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
For the batter:
For the fish:
For the chips:
Instructions
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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.
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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.
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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.
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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.
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Fry Until Golden: Fry fish for 4–5 minutes each side until golden, crispy and cooked through. Drain on kitchen paper.
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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.
