This version of low residue fish and chips skips all the spicy seasonings and heavy condiments. We use soft white fish, coated in a light, crisp batter made from flour and cornstarch, then gently fried. Paired with baked or air-fried peeled potatoes, it’s a comforting dish that’s perfect for gastrointestinal rest or a low fiber meal plan.

Ingredients Needed:

1½ lbs white fish fillets (like cod or haddock): skinless, cut into wide strips.
1 cup all-purpose flour: for the batter.
½ cup cornstarch: makes the coating crisp.
1½ tsp baking powder: lightens the batter.
½ tsp salt: optional, for seasoning.
1 cup cold club soda (or water): helps form the batter.
Extra flour for dredging
Peeled white potatoes: cut into fries and baked or air-fried.

How To Make Low Residue Fish And Chips:

Prepare Fish:
Cut fillets into wide strips. Pat dry with paper towels. Season lightly with salt if tolerated. Dredge each piece lightly in flour.

Make the Batter:
In a bowl, mix flour, cornstarch, baking powder, and salt. Slowly whisk in cold club soda until smooth. The batter should be thick but pourable.

Fry the Fish:
Heat 1–2 inches of oil in a deep pan to 350°F (175°C). Dip fish into the batter, coating fully. Gently lower into hot oil. Fry in small batches for 5–7 minutes until golden and crisp. Drain on paper towels.

Make the Chips:
Bake or air-fry peeled white potato fries until soft and lightly golden. Avoid deep-frying for easier digestion.

Serve:
Serve fish and chips plain or with a small wedge of lemon if tolerated. Avoid ketchup, tartar sauce, or vinegar.

Recipe Tips:

Always use peeled white potatoes for fries—no skin, no fiber.
Choose mild white fish like cod, sole, or tilapia.
Use club soda instead of beer for lighter digestion.
Don’t overcrowd the pan—fish fries best in small batches.
Avoid any spicy or acidic condiments.

How to Store & Reheat:

Room Temperature: Don’t leave out more than 1 hour.
Fridge: Store leftovers up to 2 days in an airtight container.
Reheat: Bake at 325°F for 10–12 minutes or until hot.

Nutrition Facts (Per Serving Approximate):

Calories: 222
Sodium: 210 mg
Protein: 21 g
Fat: 8 g
Carbs: 16 g
Fibre: <1 g
Sugar: 0 g

FAQs

Is fried fish okay on a low residue diet?
Yes, if lightly battered and fried in oil without spices. Avoid heavy or spicy coatings.

What type of fish is best for low residue?
White fish like cod, sole, or haddock are soft, low fiber, and easy to digest.

Can I eat French fries on a low residue diet?
Yes, if they are made from peeled white potatoes and baked or air-fried—not deep-fried or seasoned.

Can I use condiments like ketchup or tartar sauce?
No, most condiments are too acidic or spicy. It’s best to skip them on a bland diet.

Is beer batter okay?
It’s better to use club soda to avoid yeast, carbonation, or alcohol irritation.

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