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Photo of Fish & chips by WW

Fish & chips

5
Points® value
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Easy
Bypass your local chippy with this tasty British dish!

Ingredients

Calorie controlled cooking spray

5 spray(s)

Potatoes, Raw

700 g, scrubbed and cut into chips

Olive Oil

2 tablespoon(s)

Plain White Flour

25 g

Egg, whole, raw

1 medium, raw

Breadcrumbs, dried

50 g

Haddock, raw

4 fillet(s), medium

Lemon

1 medium, cut into wedges, to serve

Vinegar, All Types

1 tablespoon(s), malt, to serve

Instructions

  1. Preheat oven to 200°C, fan 180°C, gas mark 6. Mist a baking sheet with cooking spray.
  2. Put the potato wedges into a roasting pan. Add olive oil and toss to coat. Season with salt and pepper. Bake for 30 minutes.
  3. Meanwhile, prepare the fish. Sprinkle flour onto a plate, season with salt and pepper. Beat the egg and 2 tbsp cold water together in a shallow bowl. Sprinkle breadcrumbs onto a separate plate. Coat fish in seasoned flour, dip into egg mixture, then coat in breadcrumbs. Then, arrange on the baking sheet.
  4. Reduce oven to 190°C, fan 170°C, gas mark 5. Continue to bake the potatoes, with the fish positioned below them, for another 15-20 minutes. To check that the fish is cooked, test it with a fork - the flesh should be opaque and should flake easily.
  5. Serve the fish and chips with vinegar, lemon wedges, salt and pepper. Garnish with parsley.

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