Shellie's fish and chips
This recipe was created for our WW Live Cooking @ Home event with Shellie.
600 g, cut into ½ cm batons
2 medium, separated
Fresh lemon rind
1 tsp, finely grated
Skinless white fish, raw
600 g, (4 x 150g firm skinless fillets), cut in half
1 medium, cut into wedges, to serve
- Preheat the oven to 200℃. Line 2 baking trays with baking paper. Boil chips in a large saucepan of boiling salted water for 4 minutes, then drain well. Pat dry with paper towel and then place into a plastic zip lock bag with oil and season with salt and pepper. Shake to evenly coat. Spread out in a single layer on prepared tray. Bake for 20 minutes, or until cooked through and crispy.
- Meanwhile, whisk egg yolk and rind in a small bowl until well combined. Season with salt and pepper and set aside. In a separate bowl, whisk the egg white until soft peaks form. Gently fold in the yolk mixture.
- Pat fish pieces dry with paper towel. Then dip one at a time, into the egg mixture, letting excess drip off. Place on prepared tray and bake for 15 minutes or until golden and cooked through.
- Divide fish and chips among 4 plates and serve with lemon wedges.
TIP: Serve with a side salad of mixed leaves, sliced cucumber, halved cherry tomatoes and a drizzle of balsamic vinegar.