Cornmeal-Battered Fish and Chips
(from salonx’s recipe box)
A crunchy, cornmeal-herb batter (made light with fat-free milk) puts this English specialty back on the menu. Together with fries coated in vinegar, salt and pepper…brilliant!
Now POINTS® Value: 8
Level of Difficulty: Easy
You can substitute 1 tablespoon of lemon-and-herb seasoning for the zest, basil and oregano, if desired.
Source: weightwatchers.com
Prep time: 18 minutes
Cook time: 35 minutes
Serves 4 people
Categories: fish
Ingredients
- 1 sprays cooking spray
- 1 1/2 cup uncooked yellow cornmeal, for coating
- 1 cup fat-free skim milk
- 1 tsp lemon zest
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 1/4 pound uncooked cod, or haddock fillets (four 5 oz pieces)
- 2 Tbsp uncooked yellow cornmeal, for dusting fish
- 2 large potato(es), Idaho, peeled and cut into 1/2-inch-thick wedges
- 2 Tbsp white vinegar, or red wine vinegar
- 1/2 tsp table salt
- 1/2 tsp black pepper, freshly ground
Directions
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Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
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In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil and oregano; mix well to make a thick batter. Dust fish with additional 2 tablespoons of cornmeal; add fish to batter and turn to coat both sides. Place fish on prepared baking sheet and spoon over any remaining batter, making an even coating.
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Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.
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Bake, carefully flipping fish once, until potatoes and fish are fork-tender and cornmeal batter just starts to crack, about 30 to 35 minutes. Yields 1 fish fillet and 1/2 potato per serving.