Jenny Jones Fish and Chips
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 376.1
- Total Fat: 10.7 g
- Cholesterol: 62.5 mg
- Sodium: 855.7 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 4.2 g
- Protein: 33.6 g
View full nutritional breakdown of Jenny Jones Fish and Chips calories by ingredient
Introduction
From the Jenny Jones Look Good, Feel Great cookbook, pg 128-129. Very, very light and very, very tasty! For fish and chips that isn't heavily breaded or fried, this is incredibly satisfying. We like it with a little bit of cocktail sauce and tartar sauce, and I like it with lemon. Goes great with the Jenny Jones Antioxidant Slaw, as well. From the Jenny Jones Look Good, Feel Great cookbook, pg 128-129. Very, very light and very, very tasty! For fish and chips that isn't heavily breaded or fried, this is incredibly satisfying. We like it with a little bit of cocktail sauce and tartar sauce, and I like it with lemon. Goes great with the Jenny Jones Antioxidant Slaw, as well.Number of Servings: 4
Ingredients
-
Potatoes:
1 1/2 lbs russet potatoes
2 Tbsp olive oil
1/4 tsp salt|
1/4 seasoned salt (or garlic salt)
Black pepper to taste
Fish:
1/4 cup yellow cornmeal
1/2 cup bread crumbs
2 Tbsp very finely chopped almonds
2 Tbsp chopped fresh parsley
1/4 tsp salt
Black pepper to taste
2 large egg whites
1 pound fillet of cod, cut into 4 peices
Directions
Preheat the oven to 475 degrees. Lightly coat a large baking sheet with olive oil.
Peel and cut the potatoes into 3/8 inch strips and pat dry using paper towels. Toss with the oil, salt, seasoned salt and pepper.
Spread the potatoes on the baking sheet and bake for 15 minutes. Stir and turn over the potatoes with a spatula, then continue baking for 10 minutes. While they bake, prepare the fish.
Spread out a long sheet of wax paper to work on and place the cornmeal at one end. At the other end, combine the bread crumbs, almonds, parsley, salt and pepper.
Place the egg whites in a shallow bowl and stir lightly with a fork. Dip each piece of fish in cornmeal, then in the egg whites. Then coat each piece with the crumb mixture, and place on an oven-safe metal rack.
After the potatoes have roasted for 25 minutes, remove them from the oven. Turn the potatoes again with a spatula and place the rack with the fish directly on top of the potatoes.
Return everything to the oven and bake for 15 minutes until the fish is crisp and golden.
Number of Servings: 4
Recipe submitted by SparkPeople user SYLVERR0TH.
Peel and cut the potatoes into 3/8 inch strips and pat dry using paper towels. Toss with the oil, salt, seasoned salt and pepper.
Spread the potatoes on the baking sheet and bake for 15 minutes. Stir and turn over the potatoes with a spatula, then continue baking for 10 minutes. While they bake, prepare the fish.
Spread out a long sheet of wax paper to work on and place the cornmeal at one end. At the other end, combine the bread crumbs, almonds, parsley, salt and pepper.
Place the egg whites in a shallow bowl and stir lightly with a fork. Dip each piece of fish in cornmeal, then in the egg whites. Then coat each piece with the crumb mixture, and place on an oven-safe metal rack.
After the potatoes have roasted for 25 minutes, remove them from the oven. Turn the potatoes again with a spatula and place the rack with the fish directly on top of the potatoes.
Return everything to the oven and bake for 15 minutes until the fish is crisp and golden.
Number of Servings: 4
Recipe submitted by SparkPeople user SYLVERR0TH.