WW FISH AND CHIPS
Recipe source: WW Magazine (May 2007) If following the WW Flex plan this is 8 points with each serving being 1 fish fillet, 1 cup of potatoes and 1 1/2 tablespoons tartar sauce.Just add a simple tossed salad for a complete low-point meal.
Provided by ellie_
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the buttermilk into a zip-lock bag or marinating dish, add fish, turning to coat fish.
- Refrigerate for at least 30 minutes or up to 2 hours, turning bag or fish occasionally.
- Preheat oven to 425 degrees Fahrenheit.
- Line two rimmed cookie sheets with foil, placing a rack in one of the pans.
- Spray the second pan with Pam or your favorite cooking spray, preferably one with olive oil.
- Add potatoes to pan (sprayed with Pam) and sprinkle them with 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper; tossing to coat.
- Spread potatoes evenly in pan and spray with Pam (with olive oil).
- Bake potatoes for 30 minutes.
- While potatoes are cooking, in a pie pan or on a sheet of wax paper combine the cornmeal, Old Bay Seaoning, and the remaining spices (1/4 tsp paprika, 1/4 tsp salt and 1/4 tsp pepper).
- In a second pie pan or bowl beat egg whites until frothy.
- Remove fish fillets from buttermilk, discarding buttermilk.
- Dip fish in the egg whites, coating both sides of fish, and then in the cornmeal mixture, shaking off excess.
- Transfer fish to a clean sheet of wax paper of a plate.
- Spray both sides of fish with Pam and then transfer fish to the pan with the rack, placing fish on top of the rack.
- Repeat with remaining fish.
- Bake fish until done about 15 minutes or when fish is golden broth and opaque in the center.
- While fish and potatoes are cooking, make the tartar sauce by combining the tartar sauce ingredients; mayonnaise, scallion, pickle, and lemon juice, in a small bowl.
- Serve fish with potatoes and tartar sauce.
Nutrition Facts : Calories 409.8, Fat 3, SaturatedFat 0.6, Cholesterol 95.6, Sodium 657, Carbohydrate 48.9, Fiber 6, Sugar 3.2, Protein 45.9
CLASSIC FISH AND CHIPS
Steps:
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
- Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
CORNMEAL-BATTERED FISH AND CHIPS - WW CORE
This recipe is adapted from the Weight Watchers website. Still kept the recipe low fat/points, but added a bit more flavor and spice to the fish. I LOVE the potato wedges baked with salt, pepper and vinegar right in them!! They were delicious!
Provided by Kozmic Blues
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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, oregano, salt, pepper and Old Bay (if using).
- Mix well to make a thick batter. (It is helpful to let batter sit for a bit to let all the milk get absorbed).
- Salt and pepper the fish fillets to taste on both sides.
- Dust fish with additional 2 Tbsp cornmeal and shake off any excess; This will help cormeal batter to stick.
- Affter milk is absorbed and cornmeal batter has thickened, stir once more to combine well.
- 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 until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes.
Nutrition Facts : Calories 467.6, Fat 3.1, SaturatedFat 0.6, Cholesterol 62.3, Sodium 1014.2, Carbohydrate 74.5, Fiber 8.1, Sugar 1.8, Protein 35.6
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