Fish and chips aren't just for Friday teatimes. With our healthy twist you'll want to eat this version everyday! Do away with grease-soaked newspaper and coat your fish in crumbs and enjoy with crispy chips and mushy peas. Pass the salt and vinegar!
Serves 2
Prep 5 mins
Cook 45 mins
Everyday Balance™ 80kcal each
Power Foods™
2 cod fillets
400g potatoes skins on and cut into chips
1 large egg
1 tbsp of sparkling water
300g mushy peas, canned
1 lemon cut into wedges
5g chives finely chopped
Counted Ingredients
2 medium slices of white bread, 400g loaf grated into breadcrumbs (140kcal)
2 tbsp beer (20kcal)
Prepare your ingredients
Preheat the oven to 200 °C (180 °C fan gas mark 6) and prepare your ingredients
1. Rinse your chips until the water runs clear, then pat dry with a kitchen towel
Add the chips to a baking tray with a generous amount of low-calorie cooking spray, add a pinch
of salt and put the tray in the oven for 25 mins or until crisp
2. In a shallow bowl, beat together the egg and beer
3. Meanwhile, chop the chives finely (use scissors) Combine the chives with the breadcrumbs and a generous pinch of salt in a small bowl
4. Dry the cod fillets carefully by patting them with kitchen paper Dip the fillets into the egg and beer mixture, then remove. Coat with the chives and breadcrumbs Place the coated fillets onto a second baking tray, spray with a generous amount of low-
calorie cooking spray and bake for 15-20 mins or until cooked through and lightly browned
5. Heat your mushy peas
Serve the breaded fish with the chips and mushy peas. Garnish with a lemon
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