Fish and chips

Fish and chips

Tags: Main meals
2

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

  • Allergene_Milk

At a glance

Preparation time
50 min
Temperature
180-210°C
Difficulty
easy
Servings
4
Products in this recipe

Ingredients:

75 g
cod fillet
4 x 150 g
lemon juice
of 1 lemon
potatoes
900 g ,
cooking spray
4
parsley, chopped
4 tbsp
egg
1
salt
to taste
ground pepper
to taste

Preparation

  • Prepare dried breadcrumbs from the Schär Wholesome Seeded loaf.
  • Preheat the oven to 200°C/180°C Fan/Gas Mark 6. 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 and 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.