Core Recipe
Servings | 4
Preparation Time | 18 min
Cooking Time | 35 min
Level of Difficulty | Easy

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

1 sprays cooking spray
1 1/2 cup uncooked 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 pound uncooked cod, or haddock fillets (four 5 oz pieces)
2 Tbsp uncooked yellow cornmeal, for dusting fish
2 large potato(es), 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

Instructions


1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2. In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil and oregano; mix well to make a thick batter. Dust fish with additional 2 Tbsp 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. (Note: You can substitute 1 Tbsp lemon and herb seasoning for the zest, basil and oregano if desired.)
3. Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.
4. Bake until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes. Yields 1 fish fillet and 1/2 potato per serving.





Chef Tips

We renovated Fish and Chips by:

1. Lightening up the batter with fat-free milk.
2. Baking the fish and potatoes instead of deep-frying them in oil.