Main Dishes, Seafood

FISH AND CHIPS

  • Cooking spray
  • 2 medium Potatos, cut into wedges
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black pepper
  • 20 ounces Cod fillet
  • 1/4 cups Flour, all-purpose
  • 1/4 cups Milk, skim
  • 1 tablespoons Dijon mustard
  • 1/2 cups Bread crumbs, coarse, seasoned
  • 4 tablespoons Red wine vinegar

    • Preheat oven to 400°. Coat 2 large baking sheets with cooking spray.

    Place potato wedges on one baking sheet and lightly coat with cooking spray. Season to taste with salt and pepper. Bake until golden brown and tender, about 45 minutes.

    Meanwhile, season both sides of cod to taste with salt to pepper. Place flour in a shallow dish; add fish fillets and turn to coat.

    In a seperate shallow dish, whisk together milk and mustard; add flour-coated fillets and turn to coat. Place bread crumbs in a shallow dish; add fillets and turn to coat.

    Transfer fish to second prepared baking sheet and lightly coat with cooking spray. Bake fish until fork-tender, about 10 to 15 minutes. Serve fish and potatoe wedges with vinegar on the side. Yields 1 fillet, 4 wedges per serving.

    Serves: 4 Points per serving: 5

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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