Shellie's fish and chips
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This recipe was created for our WW Live Cooking @ Home event with Shellie.
Ingredients
Potato(es)
600 g, cut into ½ cm batons
Olive oil
1 tsp
Egg(s)
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
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
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.
2
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.
3
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.
4
Divide fish and chips among 4 plates and serve with lemon wedges.
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