Recipe by ellie_
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.
Top Review by French Tart
A very nice way of cooking fish and chips the low fat way! We all enjoyed this for lunch today - although I skipped some of the seasonings, only because we like our fish and chips with salt and vinegar!!! Our fish did stick a bit - but it did not detract from the taste however. A very good WW recipe, which I will use again - thanks Ellie! FT:-)
- 177.44 ml fat-free buttermilk
- 4 (680.38 g) fish fillets (catfish, tilapia,red snapper or your favorite firm fish fillets)
- 680.38 g potatoes, scrubbed and cut into sticks
- 3.69 ml paprika
- 2.46 ml salt
- 2.46 ml pepper
- 158.51 ml cornmeal
- 2.46 ml Old Bay Seasoning
- 2 egg whites
For the tartar sauce
- 78.07 ml fat-free mayonnaise
- 14.79 ml scallion, chopped
- 14.79 ml unsweetened pickle, chopped
- 4.92 ml lemon juice
Directions See How It's Made
- 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.