Homemade Fish and chips from the recipe database
ProPoints® Value: 11
Servings: 4
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Easy
Bypass your local chippy with this tasty British dish!
Ingredients
5 spray(s) Cooking Spray, Calorie Controlled
700 g Potatoes, Old, Raw, scrubbed and cut into wedges
2 tablespoons Oil, Olive
1 pinch Salt
1 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)
25 g Flour, Wheat, White, Plain
1 medium Egg, Whole
2 tablespoons Water, cold
50 g Breadcrumbs, Dried
700 g Fish, Haddock, Raw, (4 x 175g fillets)
1 medium Lemon, cut into wedges, to serve
1 tablespoons Vinegar, All Types, malt, to serve
4 sprigs of parsley to garnish
Instructions
Preheat oven to Gas Mark 6/200°C/400°F. Mist a baking sheet with spray cooking oil.
Put potato wedges into a roasting pan. Add olive oil and toss to coat. Season with salt and pepper. Bake for 30 minutes.
Meanwhile, prepare fish. Sprinkle flour onto a plate, season with salt and pepper. Beat egg and water together in a shallow bowl. Sprinkle breadcrumbs onto a separate plate. Coat fish in seasoned flour, dip into egg mixture, then coat in breadcrumbs. Arrange on baking sheet.
Reduce oven to Gas Mark 5/190°C/375°F. Continue to bake the potatoes, with the fish positioned below them, for another 15 - 20 minutes. To check that the fish is cooked, test it with a fork - the flesh should be opaque and should flake easily.
Serve the fish and chips with vinegar, lemon wedges, salt and pepper. Garnish with parsley.
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