Low Fat Fish And Chips Recipes

Steps:

• Preheat oven to 200°C Remove any skin or bones from fish.
• Crush the rice crackers to a rustic crumb.
• Dust fish with flour, dip in egg, and coat with cracker crumbs.
• Spray both sides with olive oil spray.
• Place on baking tray and bake for about 10 minutes, until cooked through and golden.
• For the chips:.
• Wash and peel the potatoes.
• Cut into chip shapes about 1.
• 5cm thick.
• Spray with the olive oil spray.
• Sprinkle with the seasoning and toss slightly.
• Bake on a baking tray for about 15- 25 minutes until they are browned and crisp.

Steps:

• Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
• Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips' cooking time.

Steps:

• Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.
• Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.
• Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.