4 January, 2017
Fish& Chips
Taken from the Slimming World recipe book, this is a great version of fish & chips
Fish& Chips
This Slimming World version is pretty close to the original but far better for you.
Servings 2
Ingredients
- 2 Large portions Cod or similar white fish
- 1 Lb Potatoes Maris Piper work best
- 2 Eggs whisked
- 1 Lemon Squeezed
- 1 tin Mushy Peas
- Several squirts Frylite
- 60 g Breadcrumbs
Instructions
- Gather the ingredients and pre-heat the oven to Gas Mark 6
- Portion the fish then drizzle with the lemon juice and season well with salt & pepper. Leave to marinade for an hour if you can.
- Peel the potatoes and chip them into chunky chips, rinse & drain then boil in a pan of water for 5 minutes
- Once cooked, drain then leave to dry on kitchen roll until they have stopped steaming
- Put them back in the dry pan and bash them around a little so that the edges become floury
- Place on a baking tray, season well and spray with frylite oil
- Place the tray of chips in the oven on the top shelf and cook for 10 minutes. After that, gather the fish, beaten egg and seasoned breadcrumbs along with another baking tray
- Dip the fish into the egg then the breadcrumbs, ensuring each portion is fully coated then place on the baking tray, season and spray with a little Frylite
- Add to the oven and continue to bake both the fish and the chips for another 20 to 30 minutes or until the chips are browned and cooked through. Heat the mushy peas and serve
