Wow! Oven baked fish and chips with a clever flour free coating for the fish with a lovely light texture.

 fish-and-chipsSERVES 4

PREP 20 MINS

COOK 20 MINS

 1kg floury potatoes, such as King Edward or Maris Piper, peeled and cut into chips

Low calorie cooking spray

4 thick skinless cod or haddock fillets

Salt and freshly ground black pepper

2 eggs, separated

Lemon wedges, to serve

 

1 Preheat the oven to 200°C, Gas 6.  Boil the chips in lightly salted boiling water for 5 minutes. Drain well, return to the pan and cover. Leave to cool slightly then shake the pan to roughen the edges.

 

2 Line a baking tray with non-stick baking parchment and arrange the chips in a single layer. Spray with low calorie cooking spray and bake for 20 minutes or until golden.

 

3 Meanwhile, line another baking tray with more non-stick baking parchment. Arrange the fish on the tray and season well.

 

4 Whisk the egg whites in a large bowl until they form soft peaks. Whisk the yolks in another bowl and fold into the egg whites along with a pinch of salt. Stir to mix well and spoon the mixture over the fish.

 

5 Bake for 10-12 minutes or until the egg is lightly browned and the fish is cooked through.

 

6 Serve the fish with the chips, canned or frozen mushy peas, 1 level tbsp tomato ketchup and a lemon wedge for squeezing over.

Credit: Slimming World’s Fakeaways. Photos: Gareth Morgans.