Spelt Fish and Chips with Crispy Spelt Batter

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.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cuisine: British

Courses: Dinner

Difficulty: Beginner

Estimated Cost: $ 6

Calories: 560 kcal

Best Season: Suitable throughout the year

Dietary: Contains fish, dairy, gluten

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:

100 g, Wholegrain Spelt Flour
½ tsp , Baking Powder
1 tsp, Sea Salt
150 ml, Sparkling Water
½ tsp , Paprika (optional)

For the fish:

2 White , Fish Fillets (e.g., cod or haddock)
2 tbsp, Spelt Flour (for dusting)
500 ml, Vegetable Oil (for frying)

For the chips:

2 Large , Potatoes (peeled and cut into thick chips)
1 tbsp, Olive Oil
½ tsp , Sea Salt

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.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-fish-and-chips-with-crispy-spelt-batter/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!