Photo of Cornmeal-Battered Fish and Chips by WW

Cornmeal-Battered Fish and Chips

Points® value
Total Time
53 min
18 min
35 min
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.


Cooking spray

1 spray(s)

Yellow cornmeal

1½ cup(s), uncooked

Fat-free skim milk

1 cup(s)

Lemon zest

1 tsp(s)

Dried basil

1 tsp(s)

Dried oregano

1 tsp(s)

Uncooked Pacific cod

1¼ pound(s), or haddock fillets (four 5 oz pieces)

Yellow cornmeal

2 tbsp(s), uncooked, for dusting fish

Uncooked potato

2 large, Idaho, peeled and cut into 1/2-inch-thick wedges

White vinegar

2 tbsp(s), or red wine vinegar

Table salt

½ tsp(s)

Black pepper

½ pinch(es), freshly ground


  1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  2. 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.)
  3. Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.
  4. 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.