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
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