Fish and Chips
5
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
You've probably shunned this dish for ages – and rightly so. But bake, don't fry, and you can put this favorite back on the menu. It's comfort food at its best, and baking actually makes it easier to keep the fish moist and flaky. Soaking the cod in a mixture of milk and mustard might sound strange, but this handy hack also insures that your fish will be fork-tender and tasty, with no off-putting fishy flavor. The whole family will love this dinner treat. Make a side slaw of cabbage - or grab a premixed bag of slaw from the refrigerated section of your grocery and ditch the dressing. Blanket the slaw in a bright sauce with more lemon juice and herbs than mayo, for the perfect light pairing to this homey meal.
Ingredients
Olive oil cooking spray
4 spray(s)
Uncooked potato
2 medium, peeled and cut into 8 wedges each
Table salt
¼ tsp, or more to taste (enough for potatoes and fish)
Black pepper
¼ tsp, or to more taste (enough for potatoes and fish)
Fat free skim milk
¼ cup(s)
Dijon mustard
1 Tbsp
Seasoned breadcrumbs
½ cup(s)
All-purpose flour
¼ cup(s)
Uncooked Pacific cod
20 fillet(s), four 5 oz fillets
Red wine vinegar
4 Tbsp