Wednesday, April 1, 2015

Weeknight Dinner: Skinny Fish & Chips

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Don't worry, this is not an April Fools Joke!  When John and I get the chance to hang out in London, we always start or end the trip with Fish & Chips.  We've been to a ton of them in the city, from the local no-name, no-frills eateries to the ones synonymous with "Best in London".  Really, is there anything better than freshly fried fish and potatoes?  It's one of those meals we just associate with London.

We haven't been to London since early January (I know, how spoiled are we?!) and we still have a good amount of Alaska fish in the freezer!  One of my favorite parts about visiting other cities and learning about other cultures is the opportunity to broaden your horizons and bring back home with you some new ideas.  So last Saturday I decided to healthify the meal, if that was even possible.

Next weekend is Easter and I was trying out some new sweet treat blog recipes over the past weekend.  I was able to bake my cake in the time it took to get this recipe ready.  Then, stick it in the oven and you're free to clean up the kitchen or do whatever else you have to while dinner prepares itself.  Even John pronounced this healthy version "delicious" which means I know I've scored a winner.  Maybe we won't be missing London so much after all...

Skinny Fish & Chips
Serves:  4
Fish:
1 egg white
2 tablespoons water
1 cup breadcrumbs
1 tablespoon garlic powder
1 teaspoon salt
2 teaspoons black pepper
1 1/2 pounds halibut, split in 4 fillets of even thickness

Chips:
3 potatoes, sliced into "fries"
4 tablespoons canola oil
1 tablespoon black pepper
3 teaspoons salt

Homemade Tartar Sauce:
Homemade Mayonnaise (or light mayonnaise)
1 lemon, zested and juiced
2 dill pickles, finely diced

Preheat oven to 375 degrees F.
Fish:  Grease 1 large cookie sheet liberally with cooking spray, set aside.  In a small bowl, combine egg white and water.  In another small bowl, combine breadcrumbs, garlic powder, salt, and pepper.  Working with each filet one at a time, dip one side in egg white mixture and then press into breadcrumbs.  Then, dip the other side into egg mixture and press into breadcrumbs.  Place on prepared cookie sheet and repeat until all fillets have been covered.  Bake 15-25 minutes, until fish is completely cooked through (will depend on thickness of filets).

Chips:  In a large bowl toss potato fries, oil, pepper, and salt.  Place onto a large cookie sheet, evenly spreading out the fries making sure their longest side is down on the pan.  Bake 25-35 minutes, flipping the fries once, until chips are browned evenly on both sides.

Homemade Tartar Sauce:  In a small bowl, whisk mayonnaise, lemon juice, lemon zest, and pickles.  Set aside.

Serve fish with tartar sauce, chips on the side, and some steamed peas - to get that real London effect!

15 comments:

  1. I don't know if I've told you, but London is my favorite city in the world! Fish and chips is always a must on my list when we are there, especially if it is a Borough Market. Love that place! Anyway, we recently found a place here in Denver that is a good as anything I've had in the UK. Aren't we lucky?! This looks so good and much better than the traditional. Thanks for the recipe.

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    Replies
    1. Karen - we love Borough Market too! OMG you're making me jealous that you found a great place in Denver. We should probably search one out in NYC but it makes it somewhat special to only get the "true" fish and chips in London ;)

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