Cornmeal-Battered Fish and Chips
1½ cup(s), uncooked
Fat free skim milk
Uncooked Pacific cod
1¼ pound(s), or haddock fillets (four 5 oz pieces)
2 Tbsp, uncooked, for dusting fish
2 large, Idaho, peeled and cut into 1/2-inch-thick wedges
2 Tbsp, or red wine vinegar
½ pinch, freshly ground
- Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
- 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 Tbsp 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. (Note: You can substitute 1 Tbsp lemon and herb seasoning for the zest, basil and oregano if desired.)
- Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.
- Bake until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes. Yields 1 fish fillet and 1/2 potato per serving.