Cornmeal-Battered Fish and Chips - Ww Core |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Still kept the recipe low fat/points, but added a bit more flavor and spice to the fish. I LOVE the potato wedges baked with salt, pepper and vinegar right in them. They were delicious. Ingredients:
nonstick cooking spray |
1 1/2 cups yellow cornmeal, uncooked |
1 cup skim milk |
1 teaspoon lemon zest |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon salt |
1 teaspoon old bay seasoning (or other seafood seasoning) (optional) |
1/2 teaspoon black pepper |
1 1/4 lbs cod fish fillets or 1 1/4 lbs haddock fillets |
2 tablespoons yellow cornmeal, for dusting fish |
2 large idaho potatoes, peeled and cut into 1/2-inch-thick wedges |
2 tablespoons white vinegar or 2 tablespoons red wine vinegar |
1/2 teaspoon table salt |
1/2 teaspoon black pepper, freshly ground |
Directions:
1. Preheat oven to 400ºF.
2. Coat a large baking sheet with cooking spray.
3. In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil, oregano, salt, pepper and Old Bay (if using).
4. Mix well to make a thick batter. (It is helpful to let batter sit for a bit to let all the milk get absorbed).
5. Salt and pepper the fish fillets to taste on both sides.
6. Dust fish with additional 2 Tbsp cornmeal and shake off any excess; This will help cormeal batter to stick.
7. Affter milk is absorbed and cornmeal batter has thickened, stir once more to combine well.
8. Add fish to batter and turn to coat both sides.
9. Place fish on prepared baking sheet and spoon over any remaining batter, making an even coating.
10. Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.
11. Bake until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes.
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