Fish and chips will be lighter and 'easier on stomach' with 1 simple substitution

is one of the most iconic dishes to come out of . Perfectly battered and fried fish served with crispy fries and a generous helping of mushy peas - what's not to love? But for some, the beloved dish can be a little heavy on the stomach, especially given how much frying is involved.

Luckily, according to recipe experts at , there is a way to make the classic meal lighter and easier to digest. The secret lies in one simple substitution: .

In a recipe for tempura cod with sweet potato fries and minted peas, food writer Margie from explains that while sweet potato chips are not the same as traditional ones, they offer a gentler alternative.

"Sweet potato chips are not the same as potato chips. It would be weird to argue otherwise," she writes.

"But I do find them a bit lighter, and easier on the old stomach and they do taste great."

This version of the dish isn't intended to replace traditional fish and chips, but rather provide a delicious, easy-to-make option for those looking to lighten things up while still enjoying the flavours they love.

The meal swaps out thick batter for a crisp tempura coating, pairs the cod with sweet potato fries instead of standard chips, and complements it all with a minty pea puree and a zesty yoghurt-based tartare sauce.

Here's how to make the dish at home.

• 2 cod fillets, halved
• Vegetable oil for frying
• 2 sweet potatoes
• Salt and pepper
• Small pinch of smoked paprika
• 1 tbsp olive oil

Pea Purée

• 200g peas
• 1 tbsp Greek yoghurt
• A few mint leaves
• Squeeze of lemon
• Salt and pepper

Tartare Sauce

• 4 tbsp Greek yoghurt
• 1 tbsp chopped gherkins
• 1 tsp chopped capers
• 1/4 lemon zest
• 1/2 tsp chopped parsley
• Salt and pepper

Tempura Batter

• 150g plain flour
• 100g corn flour
• 10g baking powder
• Ice-cold sparkling water (around 1 cup)

Preheat oven to 200C/400F/gas mark 6.

Wash and cut the sweet potatoes into chips or wedges. Place them on a baking tray lined with paper, drizzle with olive oil, season with salt, pepper and paprika, then roast for 35-40 minutes until golden.

For the pea purée, cook the peas until soft, then blend with yoghurt, mint, lemon juice and seasoning.

For the tartare sauce, combine all ingredients in a bowl and season to taste.

Heat the oil in a deep pan. In a bowl, mix the flours and baking powder. Slowly add sparkling water until the batter lightly coats your finger.

Dip each piece of cod in the batter and fry until golden and crispy.

Serve with the sweet potato fries, pea purée, tartare sauce, and a wedge of lemon.

The full recipe can also be found .