Best Cornmeal Battered Fish And Chips Ww Core Recipes

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CORNMEAL-BATTERED FISH AND CHIPS



Cornmeal-Battered Fish and Chips image

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.

Categories     Dinner

Time 53m

Yield 4 servings

Number Of Ingredients 12

1 spray(s) Cooking spray
1.5 cup(s) Yellow cornmeal uncooked
1 cup(s) Fat free skim milk
1 tsp(s) Lemon zest
1 tsp(s) Dried basil
1 tsp(s) Dried oregano
1.25 pound(s) Uncooked Pacific cod or haddock fillets (four 5 oz pieces)
2 tbsp(s) Yellow cornmeal uncooked, for dusting fish
2 large Uncooked potato(es) Idaho, peeled and cut into 1/2-inch-thick wedges
2 tbsp(s) White vinegar or red wine vinegar
0.5 tsp(s) Table salt
0.5 pinch Black pepper freshly ground

Steps:

  • Preheat oven to 400ºF. 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 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.)
  • 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. Yields 1 fish fillet and 1/2 potato per serving.

Nutrition Facts : Calories 158 kcal

LOW FAT CRISPY FISH AND CHIPS



Low Fat Crispy Fish and Chips image

This is a fantasticly low fat recipe. It is a lovely way to have takeaway at home, and is incredibly easy to make. You can involve children in crushing the rice crackers, they seem to really enjoy that step.

Provided by Sassy Syrah

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 (175 g) sea bream fillets (use any white fish you prefer)
100 g plain rice crackers
1/2 cup flour, for dusting
1 egg, lightly beaten
1 kg old potato
1 tablespoon moroccan mixed spice (use any combo of dried herbs and spices that you like)
olive oil flavored cooking spray

Steps:

  • Preheat oven to 200°C Remove any skin or bones from fish.
  • Crush the rice crackers to a rustic crumb.
  • Dust fish with flour, dip in egg, and coat with cracker crumbs.
  • Spray both sides with olive oil spray.
  • Place on baking tray and bake for about 10 minutes, until cooked through and golden.
  • For the chips:.
  • Wash and peel the potatoes.
  • Cut into chip shapes about 1.
  • 5cm thick.
  • Spray with the olive oil spray.
  • Sprinkle with the seasoning and toss slightly.
  • Bake on a baking tray for about 15- 25 minutes until they are browned and crisp.

Nutrition Facts : Calories 267.8, Fat 1.6, SaturatedFat 0.5, Cholesterol 52.9, Sodium 32.8, Carbohydrate 55.7, Fiber 5.9, Sugar 2.1, Protein 8.2

WW FISH AND CHIPS



Ww Fish and Chips image

Recipe source: WW Magazine (May 2007) If following the WW Flex plan this is 8 points with each serving being 1 fish fillet, 1 cup of potatoes and 1 1/2 tablespoons tartar sauce.Just add a simple tossed salad for a complete low-point meal.

Provided by ellie_

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 cup fat-free buttermilk
4 (6 ounce) fish fillets (catfish, tilapia,red snapper or your favorite firm fish fillets)
1 1/2 lbs potatoes, scrubbed and cut into sticks
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup cornmeal
1/2 teaspoon Old Bay Seasoning
2 egg whites
1/3 cup fat-free mayonnaise
1 tablespoon scallion, chopped
1 tablespoon unsweetened pickle, chopped
1 teaspoon lemon juice

Steps:

  • Pour the buttermilk into a zip-lock bag or marinating dish, add fish, turning to coat fish.
  • Refrigerate for at least 30 minutes or up to 2 hours, turning bag or fish occasionally.
  • Preheat oven to 425 degrees Fahrenheit.
  • Line two rimmed cookie sheets with foil, placing a rack in one of the pans.
  • Spray the second pan with Pam or your favorite cooking spray, preferably one with olive oil.
  • Add potatoes to pan (sprayed with Pam) and sprinkle them with 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper; tossing to coat.
  • Spread potatoes evenly in pan and spray with Pam (with olive oil).
  • Bake potatoes for 30 minutes.
  • While potatoes are cooking, in a pie pan or on a sheet of wax paper combine the cornmeal, Old Bay Seaoning, and the remaining spices (1/4 tsp paprika, 1/4 tsp salt and 1/4 tsp pepper).
  • In a second pie pan or bowl beat egg whites until frothy.
  • Remove fish fillets from buttermilk, discarding buttermilk.
  • Dip fish in the egg whites, coating both sides of fish, and then in the cornmeal mixture, shaking off excess.
  • Transfer fish to a clean sheet of wax paper of a plate.
  • Spray both sides of fish with Pam and then transfer fish to the pan with the rack, placing fish on top of the rack.
  • Repeat with remaining fish.
  • Bake fish until done about 15 minutes or when fish is golden broth and opaque in the center.
  • While fish and potatoes are cooking, make the tartar sauce by combining the tartar sauce ingredients; mayonnaise, scallion, pickle, and lemon juice, in a small bowl.
  • Serve fish with potatoes and tartar sauce.

Nutrition Facts : Calories 409.8, Fat 3, SaturatedFat 0.6, Cholesterol 95.6, Sodium 657, Carbohydrate 48.9, Fiber 6, Sugar 3.2, Protein 45.9

CORNMEAL COATING



Cornmeal Coating image

This is a basic coating for fried fish. You can substitute any type of fish you like.

Provided by SABRYSON

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 12

½ cup milk
1 tablespoon lemon juice
4 (3 ounce) fillets cod
1 cup oil for frying
⅓ cup cornmeal
⅓ cup all-purpose flour
1 teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme
⅛ teaspoon cayenne pepper

Steps:

  • In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
  • In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
  • Fry cod fillets in hot oil until golden brown.

Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g

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