Recipe: Cornmeal-Battered Fish and Chips (Weight Watchers recipe)

CORNMEAL-BATTERED FISH AND CHIPS

"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 1/2 cups yellow cornmeal, uncooked (for coating)
1 cup skim milk
1 teaspoon lemon zest
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/4 pounds cod
2 tablespoons yellow cornmeal (for dusting fish)
2 large potatoes, peeled and cut into 1/2 inch thick wedges
2 tablespoons white vinegar (or red wine vinegar)
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

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 tablespoons 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; set aside.

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.

Makes 4 servings (1 fish fillet and 1/2 potato per serving)

Per Serving (excluding unknown items): 395 Calories; 2g Fat (4.9% calories from fat); 33g Protein; 59g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 380mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

FLEX POINTS PER SERVING: 7

NOTES : Note: you can substitute 1 tablespoon lemon and herb seasoning for the zest, basil and oregano if desired.

Source: Weight Watchers Magazine, September/October 2005