Fish and chips

Fish and chips


A traditional British favourite, slash the fat using this homemade recipe rather than visiting the local Chippy!


75 g Cereale del Mastro Panettiere / Flerkorn / Maestro Cereale
4 x 150 g cod fillet
juice of one lemon
900 g potatoes
cooking spray
4 tbsp parsley, chopped
1 egg
to taste salt
to taste ground pepper


  • Prepare dried breadcrumbs from the bread slices.
  • Preheat the oven to 200°C,
  • Place the cod fillets in a bowl, sprinkle over the lemon juice and season well.
  • Leave to marinate in the fridge for an hour.
  • Meanwhile, cut the peeled potatoes into thick chips.
  • Bring a pan of water to the boil and cook the chips for 5 minutes.
  • Drain and dry on kitchen paper.
  • Transfer to a non-stick baking sheet, spray with low calorie cooking spray and season well.
  • Mix together the breadcrumbs, parsley and seasoning to taste.
  • Lightly beat the egg and place in a bowl.
  • Dip each cod fillet into the egg mixture and then into the breadcrumbs mixture to coat evenly.
  • Place on a baking sheet sprayed with low calorie cooking spray.
  • Place the chips in the oven and cook for 10 minutes. Add the fish and cook for a further 15-20 minutes.
  • Garnish with lemon wedge and fresh parsley sprig.
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