Lightened Up Favorites: Fish & Chips
Posted by Natalie on Thursday, January 27, 2011 · 6 Comments
This month of light recipes has been good to me. I’ve been losing at Weight Watchers for the past three weeks and I’m crossing my fingers for tomorrow, too. I’m just about 9 pounds away from my goal weight (wedding weight), which is bananas. Almost there!
This recipe isn’t exactly perfect, but I’m a big fan of fish and chips and I wanted to share it with you anyways. I was looking for a baked version with a beer batter, which is a tall order. This isn’t going to taste like your favorite fried version from the pub, but I think you’ll be satisfied with the substitute. I used all whole wheat flour, but I would suggest using white or half wheat/half white if you give this recipe a try. The wheat flavor was a little overpowering when matched with the light fish.
If you’re looking for another option for the fish, you can try a cornmeal-based version like
this one from Martha. The chips here are your basic baked fries- just potatoes and olive oil. Crispy, baked goodness.
Or just forget this recipe all together, splurge and hit your favorite pub.
It’s okay to splurge now and then, life is short. You’ve got the thumbs-up from me.
(As long as it’s not the night before your weigh-in, right?)
Baked Fish & Chips
by Oven Love (adapted from Spark Recipes)
serves 2 (about 8-9 WW Points Plus values each)
For the chips:
2 baking potatoes, rinsed and scrubbed
olive oil
salt and pepper
For the fish:
8-10 oz white fish fillets, like cod or haddock
1/2 cup flour (I used whole wheat, but I would suggest using white flour or half and half)
1/2 teaspoon baking powder
4 oz beer
1/2 lemon, juiced
salt and pepper
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or cooking spray.
Slice the potatoes into chip shapes (slice lengthwise each way) with skins on. Toss with olive oil to coat. Add salt and pepper to taste, toss again. Spread in one layer on a baking sheet and put in the oven. Put in the oven.
While chips begin to bake, cut fish fillets into manageable pieces and dredge in flour. In a shallow bowl, mix flour and baking powder. Slowly add beer and whisk until you have a thick batter (you don’t have to use it all). Add lemon juice and salt and pepper to taste. Dip each piece of fish into the batter- be sure to coat well. Place on your second baking sheet and bake for about 20 minutes. Fish is done when batter is set; chips are done when soft on the inside and crispy on the outside.
This post is part of
SHOOT! I forgot to add beer when I made my fish and chips last night. Maybe that was the missing ingredient! Good thing it’s on the menu again for next week.
Hello! I’ve been reading your blog for a little while now, but have yet to comment. Congratulations on your weight loss, and continued success to you!
I love fish and chips as well, and this slimmed down version with a beer batter looks very appealing. Thanks for the idea and the recipe!
sounds delish! i’ve been doing ww too! i’ve lost 13.2 so far with 16.8 to go. my favorite part of ww has been trying so so so many new recipes. this one goes on the list 🙂
This looks great…can we make some when I come down next time??
that is quite lightened up! very well done, lady. love it and going to have to give it a try myself ASAP!
love your blog, thanks for posting!!
-meg
@ http://www.clutzycooking.blogspot.com
@
http://www.myscribblednotebook.blogspot.com
you forgot the mussy peas you cant have fish and chips with out mussy peas its a sin not really love your recipe