Cornmeal Battered Fish And Chips Ww Core Recipes

CORNMEAL-BATTERED FISH AND CHIPS - WW CORE

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, oregano, salt, pepper and Old Bay (if using).
• Mix well to make a thick batter. (It is helpful to let batter sit for a bit to let all the milk get absorbed).
• Salt and pepper the fish fillets to taste on both sides.
• Dust fish with additional 2 Tbsp cornmeal and shake off any excess; This will help cormeal batter to stick.
• Affter milk is absorbed and cornmeal batter has thickened, stir once more to combine well.
• 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.
• 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.

FISH AND CHIPS

Steps:

• Combine all batter ingredients in a mixing bowl.
• Cut the fillets into desired sized pieces.
• Dust fillets with flour.
• Dip the fillets in the batter.
• Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
• Drain fillets on paper towels or brown paper bags from the grocery store.
• Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).

WW FISH AND CHIPS

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.

CORNMEAL COATING

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.