Hi Greg, Is it possible to make fish and chips that taste good, but are low in fat?
Natalie Yong, NSW The short answer is no. The batter on the outside of the fish is mainly made out of flour that then soaks up vegetable oil while it is in the fryer. With the chips you are deep-frying a carbohydrate in oil and then most likely sprinkling with a good amount of salt before eating. In fact the only healthy component of traditional fish & chips is the lemon wedge on the side. You can try to minimize the bad health effects by incorporating a few modifications to ingredients and techniques. Try to use a light olive oil for deep-frying. Olive oil is cholesterol free and studies have shown that olive oil offers protection against heart disease by controlling LDL (“bad”) cholesterol levels while raising HDL (the “good” cholesterol) levels. Keep in mind that olive oil tends to ‘burn’ at a lower temperature and may not be as efficient as the traditional cholesterol laden frying oil. I recommend light olive oil as the extra virgin olive oil is too strong in flavour. Try lightly c