I know January is supposed to be a month of healthy eating after the excesses of the holidays, but I woke up the other day with a hankering for fish and chips.

I'd just spent half a day degreasing the range hood, though, and despite the intense craving, I couldn't bring myself to deep fry fish and undo all of my hard work.

My compromise was to pan-fry the ingredients, which turned out far better than I'd imagined. Meaty, savory, and satisfying with just a hint of tangy vinegar, these pan-fried fish and chips aren't just a lazier, healthier version of the classic; they're a crave-worthy interpretation worth making, regardless of your intentions.