Cornmeal-Battered Fish and Chips - Ww Core

Ingredients

• nonstick cooking spray
• 1 1/2 cups yellow cornmeal, uncooked
• 1 cup skim milk
• 1 teaspoon lemon zest
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon Old Bay Seasoning (or other seafood seasoning) (optional)
• 1/2 teaspoon black pepper
• 1 1/4 lbs cod fish fillets or haddock fillets
• 2 tablespoons yellow cornmeal, for dusting fish
• 2 large idaho potatoes, peeled and cut into 1/2-inch-thick wedges
• 2 tablespoons white vinegar or red wine vinegar
• 1/2 teaspoon table salt
• 1/2 teaspoon black pepper, freshly ground

Directions

1. 1

   Preheat oven to 400ºF.

2. 2

   Coat a large baking sheet with cooking spray.

3. 3

   In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil, oregano, salt, pepper and Old Bay (if using).

4. 4

   Mix well to make a thick batter. (It is helpful to let batter sit for a bit to let all the milk get absorbed).

5. 5

   Salt and pepper the fish fillets to taste on both sides.

6. 6

   Dust fish with additional 2 Tbsp cornmeal and shake off any excess; This will help cormeal batter to stick.

7. 7

   Affter milk is absorbed and cornmeal batter has thickened, stir once more to combine well.

8. 8

   Add fish to batter and turn to coat both sides.

9. 9

   Place fish on prepared baking sheet and spoon over any remaining batter, making an even coating.

10. 10

    Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.

11. 11

    Bake until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes.