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Fish and Chips
Maris Piper potatoes
1 lg Piece cod; boneless and filleted
1 Egg; beaten
30 g Breadcrumbs
Low fat spray
Salt and vinegar
Lemon wedges and tomato ketchup
Wash, peel and re-wash the potatoes. Cut into 2 x 1/2 inch wedges.
Preheat the oven to 200C/gas 6. Bring a pan of salted water to the boil.
Add the chips to the boiling water and cook for 4 minutes. Drain immediately in a colander and return the chips to the dry pan. Cover with a tight fitting lid and shake the pan to start releasing the starch. This helps create a crisp coating when the chips are baking.
Brush an edged baking tray with a little sunflower oil and then lay the chips on flat, brush again with a little more oil each chunky chip.
Bake for 25-30 minutes in the pre-heated oven, turn a few times during the cooking process. Once the chips are crispy and golden brown remove and place on some absorbent paper. Season with a little salt and vinegar if desired.
Fish: Put the beaten egg in a flat dish and lay the breadcrumbs on a flat tray. Dry the cod with a piece of absorbent paper and season with salt and pepper. Dip the fish into the egg, coating it on both sides.
Now dip the egg-coated fish into the breadcrumbs so that they cover the fish completely. Place the fish on a wire rack and spray with some low fat spray. Place the tray in the oven and bake for 10-12 minutes.
You will know when it is ready because the breadcrumbs will go golden brown. But if you are not sure, check by inserting a knife in the centre and if it comes out warm and hot the fish is ready. Serve with lemon wedges, tomato ketchup and the chips.