QUITE A CATCH
A few tweaks turn this traditional takeaway into a low-fat, high-fibre dish. It’s quite a catch
Streamlined fish ’n’ chips
Okay, so beer-battered cod might not be as bad for your midriff as a heavy pints sesh, but alcohol increases appetite and reduces fat burn*, so you’re more likely to finish every last chip – and each one will show on your waistline. Better teetotal your batter.
Chips made from spuds are so 2016. This year, it’s all about green fries. Research* shows eating one portion of green beans or other legumes a day for six weeks results in more weight loss than when you leave them out. Dish up.
No fish supper would be complete without a lemon wedge. And, if slimming’s your game, it could be the difference between a gold and, well, no medal. It’s a source of vitamin C, obvs, which, says a study*, boosts fat breakdown while exercising.
Think frying your fish in olive oil is a bad move? Think again. Research* has found that a Mediterranean diet (with added extra virgin olive oil) regulates body fat levels better than a low-fat eating plan. Slick.
Tinned peas can contain almost 2g of added sugar per 100g – bit much, isn’t it? So go for fresh instead. Reducing your sugar intake to below 10% of your daily calories could lead to 1.8lb weight loss*. Every little counts.
Original fish and chips Key ingredients: Cod • Beer • Potatoes Cals: 890
Sat fat: 4.3g Lite fish and chips Key ingredients: Pollock • Lemon • Green beans
Cals: 600 Sat fat: 4g