Cornmeal-battered Fish and Chips

A crunchy, cornmeal-herb batter (made with fat-free milk) puts this English specialty back on the menu . Serve with fries coated in vinegar, salt and pepper

Cornmeal-battered Fish and Chips
Cornmeal-battered Fish and Chips

PREP TIME

18

minutes

TOTAL TIME

53

minutes

SERVINGS

2

servings

PREP TIME

18

minutes

TOTAL TIME

53

minutes

SERVINGS

2

servings

Ingredients

  • 1

    spray cooking spray

  • 1 1/2

    cups yellow cornmeal for coating

  • 1

    cup fat free skim milk

  • 1

    tsp lemon zest

  • 1

    tsp dried basil

  • 1

    tsp dried oregano

  • 1 1/4

    pounds uncooked cod, or haddock fillets (four 5oz pieces)

  • 2

    Tbsp yellow cornmeal, for dusting fish

  • 2

    large uncooked potatos , 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

Directions

Preheat oven to 400 degrees f. Coat a large baking sheet with cooking spray. In a shallow dish, combine 1 1/2 cups fo cornmeal, milk, zest, basil and oregano: mix well to make a thick batter. Dust fish with addidtional 2 Tbsp 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. You can substitute 1 Tbsp of lemon and herb seasoning for the zest , basil and oregano, if desired.

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