Cornmeal-battered Fish and Chips

By á-4594

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

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

Details

Servings 2
Preparation time 18mins
Cooking time 53mins

Preparation

Step 1

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.