Thursday, July 8, 2010

Beer Battered Fish and Chips

Beer Battered Fish and Chips: serves 4 ( 4 oz fish and 1/2 c. chips = 9 points)
from "Cooking Light" magazine. I loved this recipe and I am not a big fish lover!

1 pound cod fillets
1 c. light beer
1 pound baking potatoes cut into 1/4 inch strips
1/4 c. canola oil, divided
3/4 c. flour
1/2 tsp. pepper
1/2 tsp. salt, divided

Combine fish and 1/4 c. beer in a bowl. Cover and refrigerate for 30-60 minutes.

Preheat oven to 450. Place potatoes on a jelly roll pan coated with cooking spray. Sprinkle with 1/4 tsp. salt and drizzle with 1 T. canola oil. Toss to coat. Bake 20 minutes or until browned., turning halfway through.

Drain fish; discard liquid. Sprinkle fish with 1/4 tsp. salt.
Mix flour with remaining 3/4 c. beer and pepper. Add fish to beer mixture, tossing to coat.
Heat remaining 3 T. oil in a large nonstick skillet. Remove fish from bowl, shaking off excess batter. Add fish to pan; cook 3 minutes or until browned. Turn fish over; cook an additional 3 minutes or until done.

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