A Friday night family favourite – especially with the kids. Here's how to make your fish and chips less guilty.
Choose crumbed or pan-fried fish if your takeaway offers it.
Or cook your own fish using frozen, crumbed portions which are convenient and tasty.
Check the type of oil used to cook your fish and chips. Rice bran oil or high-oleic sunflower oil or high-oleic, low-linolenic canola oil are better than generic 'vegetable oil'. Look out for the Heart Foundation's 'Tips on Chips' posters that show they're making an effort to fry more healthily.
Consider buying only the fish and making oven fries at home.
Add a salad to your meal to boost the vege content and balance out your plate.