Cornmeal Battered Fish and Chips Ww Core
Crispy, flavorful, and guilt-free, this Cornmeal Battered Fish and Chips is the perfect healthier take on a comfort food classic, specially crafted with Weight Watchers Core guidelines in mind. Featuring tender cod or haddock fillets coated in a zesty cornmeal crust and baked to golden perfection, this recipe skips the deep fryer but keeps all the crunch. Paired with oven-baked, perfectly seasoned potato fries, this dish offers a satisfying balance of texture and flavor. With a quick 20-minute prep and simple ingredients like egg whites, paprika, and garlic powder, you can have this wholesome meal ready in just 50 minutes. Finished with a spritz of lemon, it’s a light, nourishing way to indulge your fish and chips cravings without compromise. Perfect for weeknight dinners or weekend comfort food, this recipe is sure to please the whole family!
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Recipe Information
Ingredients
- 4 fillets (about 4-6 oz each) Cod or haddock fillets (skinless)
- 0.75 cups Cornmeal (fine or medium grind)
- 0.25 cups All-purpose flour
- 2 large Egg whites
- 0.5 cups Skim milk
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 1 teaspoons (divided) Salt
- 0.5 teaspoons Black pepper
- 4 medium Russet potatoes
- 1 bottle Olive oil spray
- 1 whole (optional, for serving) Lemon wedges
Instructions
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats.
Wash and scrub the russet potatoes thoroughly. Cut them into evenly sized fries, about 1/4- to 1/2-inch thick.
Spread the potato fries onto one of the prepared baking sheets in a single layer. Spray generously with olive oil spray and sprinkle with 1/2 teaspoon of salt. Toss to coat.
Bake the fries in the oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
While the fries are cooking, pat dry the fish fillets with paper towels and season them lightly with the remaining 1/2 teaspoon of salt and black pepper.
In a medium bowl, whisk together the cornmeal, flour, baking powder, garlic powder, paprika, and any additional seasoning you prefer.
In a separate shallow dish, whisk together the egg whites and skim milk until well combined.
Dip each fish fillet first into the egg mixture, ensuring it is coated evenly, and then dredge it in the cornmeal mixture, pressing lightly to adhere.
Place the coated fish fillets onto the second prepared baking sheet and lightly spray with olive oil spray to help the coating crisp up.
Bake the fish for 12-15 minutes at 425°F (220°C), turning halfway through, until the fish is cooked through and the coating is golden and crispy.
Serve the cornmeal-battered fish fillets alongside the crispy baked fries. Garnish with optional lemon wedges and enjoy immediately.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.9 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1707 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
