Cornmeal Battered Fish And Chips Ww Core Food

CORNMEAL-BATTERED FISH AND CHIPS

Steps:

• Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
• In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil and oregano; mix well to make a thick batter. Dust fish with additional 2 Tbsp cornmeal; add fish to batter and turn to coat both sides. Place fish on prepared baking sheet and spoon over any remaining batter, making an even coating. (Note: You can substitute 1 Tbsp lemon and herb seasoning for the zest, basil and oregano if desired.)
• Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.
• Bake until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes. Yields 1 fish fillet and 1/2 potato per serving.

CORNMEAL-BATTERED FISH AND CHIPS - WW CORE

Steps:

• Preheat oven to 400ºF.
• Coat a large baking sheet with cooking spray.
• In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil, oregano, salt, pepper and Old Bay (if using).
• Mix well to make a thick batter. (It is helpful to let batter sit for a bit to let all the milk get absorbed).
• Salt and pepper the fish fillets to taste on both sides.
• Dust fish with additional 2 Tbsp cornmeal and shake off any excess; This will help cormeal batter to stick.
• Affter milk is absorbed and cornmeal batter has thickened, stir once more to combine well.
• Add fish to batter and turn to coat both sides.
• Place fish on prepared baking sheet and spoon over any remaining batter, making an even coating.
• Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.
• Bake until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes.

MEMPHIS CORNMEAL BATTERED COD

Steps:

• In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps.
• Preheat deep-fryer to 375 degrees F. with peanut oil.
• Season cod with salt and pepper and dredge in batter. Allow excess batter to drip off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual places and serve with Tartar Sauce.
• In a small bowl, mix all ingredients together.

CRISPY CORN AND BEER-BATTERED FISH TACOS

Steps:

• Lightly sprinkle the cod with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour and up to overnight (this air-dries the surface so the batter will adhere better to the fish).
• Whisk the flour, cornmeal, seasoned salt, paprika, baking powder and baking soda in a medium bowl. Add the beer, club soda and vinegar and whisk just until combined and no lumps remain.
• Fit a large heavy pot with a deep-frying thermometer; pour in oil to a depth of 3 inches. Heat over medium-high heat until the thermometer registers 375 degrees F.
• Working in batches, dip the fish into the batter, allowing excess batter to drip back into the bowl. Lower the fish carefully into the oil and fry until light golden brown and just cooked through, 3 to 4 minutes. Transfer to paper towels to drain.
• Serve the fried fish with the warm tortillas, pico de gallo, hot sauce, pickled vegetables, lime wedges, avocado, cilantro and cabbage.
• Toss the tomatillo, kiwi, lime juice, basil, serrano, garlic and onion in a small bowl to combine; season with salt. Cover and chill 1 hour to allow the flavors to come together.
• Puree the carrots, lime juice, salt, garlic, habanero and 1 cup water in a blender on high speed until completely smooth and no large chunks remain. Transfer to a 1-quart jar or nonreactive container, cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breathe. Let sit at room temperature for at least 24 hours before serving and up to 3 days. The hot sauce can be made 1 week ahead; chill after 3 days.
• Pack the chiles, carrots and onion into a 1-quart heatproof jar or a nonreactive container. Put the peppercorns and allspice berries in a dry large saucepan over medium heat and toast, tossing constantly, until just fragrant, about 2 minutes. Add the vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and stir in the lemon zest and juice, oregano, garlic and bay leaf. Let cool slightly, then pour the brine over the chiles, carrots and onion to submerge. Seal and chill at least 3 hours before serving. The flavor will mellow as it sits. The vegetables can be pickled 3 weeks ahead. Keep chilled.

CORNMEAL COATING

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

CAJUN CORNMEAL BEER BATTERED FISH FILETS

Steps:

• 1. Whisk together the cornmeal, flour, Cajun Seasoning, salt, and beer.
• 2. Bring the oil to 350 degrees. Dip the fish into the cornmeal mixture.
• 3. Fry for 5 to 7 minutes

PAN-FRIED CORNMEAL BATTER FISH

Steps:

• in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
• on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
• in 10" skittle heat oil until hot.
• place 3 or 4 fish fillets in hot oil.
• cook over med heat until golden brown.
• turn and continue cooking until golden brown and fish flakes with a fork.
• repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
• Serve with potatoes or rice.