| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Food networ, Food7 | 1 | servings | |
INGREDIENTS
| Maris Piper potatoes | ||
| 1 | lg | Piec cod; boneless and |
| ; filleted | ||
| 1 | Egg; beaten | |
| 30 | g | Breadcrumbs |
| Low fat spray | ||
| Salt and vinegar | ||
| Lemon wedges and tomato ketchup |
INSTRUCTIONS
FISH Wash, peel and re-wash the potatoes. Cut into 2 x 1/2 inch wedges. Preheat the oven to 200C/gas 6. Bring a pan of salted water to the boil. Add the chips to the boiling water and cook for 4 minutes. Drain immediately in a colander and return the chips to the dry pan. Cover with a tight fitting lid and shake the pan to start releasing the starch. This helps create a crisp coating when the chips are baking. Brush an edged baking tray with a little sunflower oil and then lay the chips on flat, brush again with a little more oil each chunky chip. Bake for 25-30 minutes in the pre-heated oven, turn a few times during the cooking process. Once the chips are crispy and golden brown remove and place on some absorbent paper. Season with a little salt and vinegar if desired. Fish: Put the beaten egg in a flat dish and lay the breadcrumbs on a flat tray. Dry the cod with a piece of absorbent paper and season with salt and pepper. Dip the fish into the egg, coating it on both sides. Now dip the egg-coated fish into the breadcrumbs so that they cover the fish completely. Place the fish on a wire rack and spray with some low fat spray. Place the tray in the oven and bake for 10-12 minutes. You will know when it is ready because the breadcrumbs will go golden brown. But if you are not sure, check by inserting a knife in the centre and if it comes out warm and hot the fish is ready. Serve with lemon wedges, tomato ketchup and the chips. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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