Cornmeal-Battered Fish and Chips - Ww Core

READY IN: 55mins
Recipe by Kozmic Blues

This recipe is adapted from the Weight Watchers website. Still kept the recipe low fat/points, but added a bit more flavor and spice to the fish. I LOVE the potato wedges baked with salt, pepper and vinegar right in them!! They were delicious!

Top Review by fiery_wench

Expect that the cornmeal coating on the fish is going to be thick - there is no pouring it - it's like a cornmeal paste that needs to be patted on with your fingers. With that said, I did keep an eye on the baking time, and the fish itself was flaky and delicately flavored with a hint of lemon. The Potatoes were very disappointing - after baking, they were just strips of baked potato, with a heavy vinegar taste. I would make the fish again - going lighter on the coating, and more closely monitoring the baking time - and adding a different side dish of some sort.

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. Coat a large baking sheet with cooking spray.
  3. In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil, oregano, salt, pepper and Old Bay (if using).
  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. Salt and pepper the fish fillets to taste on both sides.
  6. Dust fish with additional 2 Tbsp cornmeal and shake off any excess; This will help cormeal batter to stick.
  7. Affter milk is absorbed and cornmeal batter has thickened, stir once more to combine well.
  8. Add fish to batter and turn to coat both sides.
  9. Place fish on prepared baking sheet and spoon over any remaining batter, making an even coating.
  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. Bake until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes.

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