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Serves 4 |
Healthful Fish & Chips
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Ingredients:
- cooking spray
- 2 large russet potatoes, peeled, cut into 1/2-inch thick slices
- salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup milk
- 1 large egg, lightly beaten
- 1-1/4 pounds cod or halibut fillets, cut into thin strips
- 1/4 cup cider vinegar
- 2 tbsp honey
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Preparation:
- Preheat oven to 425 degrees. Coat a large baking sheet with cooking spray.
- Arrange potato slices on baking sheet and spray their tops with cooking spray. Season with salt and pepper. Bake for 10 minutes and pull out of oven. Leave oven on.
- Meanwhile, in a shallow dish, whisk together flour, baking powder, and 1/2 tsp salt. Whisk in eggs and milk. Add fish fillets and turn to coat with batter. Arrange fish in a single layer on the baking sheet with the partially-cooked potatoes. Bake until fish and potatoes are golden brown and the fish is fork-tender (about 15 minutes).
- Meanwhile, in a small bowl, whisk together the vinegar and honey. Serve the fish and chips with the honey vinegar on the side for dunking.
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| Make It a Meal Kit:
Fully bake the potatoe slices (25 minutes) and let cool. Make the honey vinegar. Dunk the fish strips in the batter. Store each of the components separately in sealable containers or plastic bags. The potatoes and fish will keep for up to 2 days in the refrigerator. The honey vinegar will keep for 3 days. When ready to finish the meal, bake the fish as directed above, adding the cooked potatoes to the baking sheet for the last few minutes so they can reheat. Serve as directed above. |
| Morph It:
Cook a double batch of fish and use the extra in soft tacos with pico de gallo, black bean aioli and mixed vegetables. |
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