Cornmeal-Battered Fish and Chips
7
Points®
Total time: 53 min • Prep: 18 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
1 spray(s)
Yellow cornmeal
1½ cup(s)
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)
Yellow cornmeal
2 tbsp(s)
Uncooked potato
2 large
White vinegar
2 tbsp(s)
Table salt
½ tsp(s)
Black pepper
½ pinch(es)
Instructions
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.
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