Fish & Chips

Serve this British specialty with malt vinegar or fresh lemon juice, to be
sprinkled on the fish and chips at the table. If sole is unavailable, other
delicate, white-fleshed fish can be used; try scrod or whiting.

Makes 4 servings

Four 5-ounce baking potatoes
1 tablespoon + 1 teaspoon canola oil
3/4 teaspoon paprika
1/3 cup + 2 teaspoons fine plain dried bread crumbs
3/4 teaspoon salt
Pinch ground red pepper
Four 4-ounce sole fillets

Preheat oven to 450o F. Spray 15 x 10" jelly-roll pan with nonstick cooking
spray. Cut potatoes into halves, then cut halves into 3 wedges each; place into
medium bowl. Sprinkle potatoes with 1 teaspoon of the oil and 1/4 teaspoon of
the paprika; toss to coat. Place coated potato wedges in a single layer onto
one side of prepared pan; bake 15 minutes, until just tender. Remove potatoes
from oven; leave oven on. Meanwhile, in shallow bowl or pie plate, combine
bread crumbs, salt, pepper and remaining 1/2 teaspoon paprika; with fork, stir
in remaining 1 tablespoon oil, blending until crumbs are evenly moistened. One
at a time, press fillets into crumb mixture, turning to coat both sides (fillets
will not be completely coated); place coated fillets in a single layer onto pan
with potatoes. Bake 12 minutes, until fish flakes easily when tested with fork
and potatoes are browned and tender.

SERVING  SIZE:  1 Fish Fillet, 6 Potato Wedges

POINTS:  7.5 (6)

PER SERVING:  291 Calories/7 g Total Fat/1 g Saturated Fat
60 mg Sodium/31 g Total Carbohydrate/3 g Dietary Fiber/26 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

Return to Recipe Table of Contents