Low Fat Fish And Chips Food

LOW FAT CRISPY FISH AND CHIPS

Low Fat Crispy Fish and Chips image

This is a fantasticly low fat recipe. It is a lovely way to have takeaway at home, and is incredibly easy to make. You can involve children in crushing the rice crackers, they seem to really enjoy that step.

Provided by Sassy Syrah

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 (175 g) sea bream fillets (use any white fish you prefer)
100 g plain rice crackers
1/2 cup flour, for dusting
1 egg, lightly beaten
1 kg old potato
1 tablespoon moroccan mixed spice (use any combo of dried herbs and spices that you like)
olive oil flavored cooking spray

Steps:

Preheat oven to 200°C Remove any skin or bones from fish.
Crush the rice crackers to a rustic crumb.
Dust fish with flour, dip in egg, and coat with cracker crumbs.
Spray both sides with olive oil spray.
Place on baking tray and bake for about 10 minutes, until cooked through and golden.
For the chips:.
Wash and peel the potatoes.
Cut into chip shapes about 1.
5cm thick.
Spray with the olive oil spray.
Sprinkle with the seasoning and toss slightly.
Bake on a baking tray for about 15- 25 minutes until they are browned and crisp.

Nutrition Facts : Calories 267.8, Fat 1.6, SaturatedFat 0.5, Cholesterol 52.9, Sodium 32.8, Carbohydrate 55.7, Fiber 5.9, Sugar 2.1, Protein 8.2

LOW-FAT FISH AND CHIPS

Low-Fat Fish and Chips image

Make and share this Low-Fat Fish and Chips recipe from Food.com.

Provided by Cwpante

Categories European

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
700 g potatoes, unpeeled, scrubbed and cut into wedges
4 (175 g) cod fish fillets
2 tablespoons plain white flour
1 medium egg
50 g dried breadcrumbs
salt and pepper
vinegar
lemon wedge

Steps:

Preheat the oven to Gas Mark 6/200°C/400°F.
Grease a roasting pan and a baking sheet with 1 tsp of oil. Heat the roasting pan in the oven for 5 minutes.
Put the potato wedges into the pan and sprinkle them with the remaining oil.
Toss them together and season.
Bake for about 30 minutes, until barely tender.
Rinse the fish fillets, pat dry with kitchen paper and coat in seasoned flour.
Beat the egg with two tbsp of cold water.
Dip the floured fish fillets into the egg and then into the breadcrumbs and put onto the oiled baking sheet.
Reduce the oven temperature to Gas Mark 5/190°C/375°F Continue to bake the potatoes, along with the fish for a further 15-20 minutes until cooked.
Serve with vinegar or lemon wedges.

Nutrition Facts : Calories 417.7, Fat 9.9, SaturatedFat 1.7, Cholesterol 121.8, Sodium 212.1, Carbohydrate 42.6, Fiber 4.5, Sugar 2.2, Protein 38.2

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