Fish 'n' chips
Calorie controlled cooking spray
2 average, large, cut into 1cm wedges
White Wine Vinegar
140 g, 100g plus 2 tablespoons for dusting
Egg, whole, raw
1 medium, raw, beaten
¼ zest(s) of 1
Dried Mixed Herbs
4 fillet(s), medium, or haddock
- Preheat the oven to 200°C, fan 180°C, gas mark 6 Mist two large baking trays with the cooking spray.
- Put the potatoes in a large bowl and add the vinegar, salt and pepper, then toss to coat. Arrange them on one of the prepared baking trays and bake for 20 minutes.
- Meanwhile, in a mixing bowl, combine the polenta with the beaten egg, milk, zest, herbs and a little more salt and pepper; mix well to make a thick batter. Dust the fish with the extra 2 tablespoons of polenta, dip in the batter and turn to coat both sides. Put the fish on the second prepared baking tray and spoon over any remaining batter, patting the fish to achieve an even coating.
- Bake the fish with the chips for a further 18-20 minutes, until both are tender and the polenta batter is just starting to crack.