Ww Fish and Chips

Recipe by ellie_
READY IN: 1hr 15mins




  • 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.