Thursday, February 25, 2010

Weight Watchers Recipe: Cornmeal-Battered Fish and Chips

POINTS® Value: 8 Servings: 4 Preparation Time: 18 min Cooking Time: 35 min Level of Difficulty: Easy Works with Simply Filling 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...brilliant! Ingredients 1 spray(s) cooking spray 1 1/2 cup(s) uncooked yellow cornmeal, for coating 1 cup(s) fat-free skim milk 1 tsp lemon zest 1 tsp dried basil 1 tsp dried oregano 1 1/4 pound(s) uncooked cod, or haddock fillets (four 5 oz pieces) 2 Tbsp uncooked yellow cornmeal, for dusting fish 2 large potato(es), Idaho, peeled and cut into 1/2-inch-thick wedges 2 Tbsp white vinegar, or red wine vinegar 1/2 tsp table salt 1/2 tsp black pepper, freshly ground Instructions 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 tablespoons of 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. Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet. Bake, carefully flipping fish once, until potatoes and fish are fork-tender and cornmeal batter just starts to crack, about 30 to 35 minutes. Yields 1 fish fillet and 1/2 potato per serving. Notes You can substitute 1 tablespoon of lemon-and-herb seasoning for the zest, basil and oregano, if desired. Chef Tips We renovated Fish and Chips by: 1.Lightening up the batter with fat-free milk. 2.Baking the fish and potatoes instead of deep-frying them in oil. Recipe Source

No comments:

Post a Comment