LIGHTER FISH AND CHIPS

Lighter Fish and Chips image

Yield serves 4

Number Of Ingredients 10

2 large russet potatoes (about 1 pound), scrubbed
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
4 6-ounce Chilean sea bass or cod fillets (about 1 inch thick), skin removed
1/2 cup low-fat buttermilk
1/2 cup yellow cornmeal
1/4 teaspoon paprika
Lemon wedges, for serving
Malt vinegar, for serving

Steps:

Preheat the oven to 450°F, with racks in the upper and lower thirds of oven. Cut the potatoes lengthwise into 1/4-inch-thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on the lower rack until golden and crisp, about 30 minutes.
Meanwhile, place the fish fillets in a large bowl. Add the buttermilk, and gently turn the fish to coat. In another shallow bowl, combine the cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add the fillets to the cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with the remaining fillets.
Heat a 12-inch cast-iron skillet over medium-high heat. Add the remaining tablespoon of oil; swirl to coat. Add the fillets, being careful not to overcrowd them. Cook until nicely crusted, about 1 minute; turn over with a spatula. Place the skillet in the top third of the oven, and cook until the fish is still firm but beginning to flake when pressed in the center, about 8 minutes. To serve, divide fish and potatoes among plates; offer lemon wedges and malt vinegar on the side.
(Per serving)
Calories: 366
Fat: 11g
Cholesterol: 72mg
Carbohydrate: 30g
Sodium: 506mg
Protein: 36g
Fiber: 2g