Fish and Chips

Oct 13th, 2010 @ 06:08 am › admin
↓ Skip to comments

Most of you know already how to make fish and chips, so why am I posting this recipe? This is a lighter version, with much less fat and a lot less guilt. Despite that, there’s no less taste, or satisfaction.

Ingredients

For the chips

4 medium baking potatoes
4 springs thyme
2 tsp groundnut oil

For the fish

4 x 180g fillets of skinless haddock
1 egg lightly beaten
2 tbsp flour
100g breadcrumbs
Zest ½ lemon
2 tsp ground nut oil
Lemon wedges, to serve

Instructions

Preheat oven to 200°C.
Wash the potatoes but don’t peel them, cut them into 2cm thick chips, boil in boiling water for 2-3 minutes, drain well and tip them into a large food bag with the oil and shake well. Tip them on to a baking tray, season with salt and black pepper and add the thyme springs. Cook in the preheated oven for 20-25 minutes or until golden brown and cooked through.
Place the flour and egg into 2 shallow bowls, mix together the breadcrumbs, lemon and a pinch of salt and freshly ground black pepper, tip the breadcrumbs into a third shallow bowl.
Dip the fish one by one into first the flour, then egg, then breadcrumbs. Heat the 2 teaspoons of groundnut oil in a large frying pan and fry the fish over a medium to high heat for 2-3 minutes on each side or until golden.
Serve the fish and chips with a lemon wedge.

Cooking time (duration): 20

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Meal type: supper

Culinary tradition: English

My rating: 4 stars: ★★★★☆ 1 review(s)