Fish and Chips-Style Cod

Fish and Chips-Style Cod

0 Reviews
From: Diabetic Living Magazine

You can make the perfect fish and chip meal at home using this easy recipe.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 pound fresh or frozen cod or halibut fillets
  • ½ cup all-purpose flour
  • ⅓ cup fat-free milk
  • ⅓ cup ale or nonalcoholic beer
  • 1 egg or ¼ cup refrigerated or frozen egg product, thawed
  • ¼ teaspoon kosher salt
  • Dash freshly ground black pepper
  • ½ cup canola oil
  • Malt vinegar
  • Fried Parsley (optional, see Tip) (optional)

Preparation

  • Prep

  • Ready In

  1. Thaw fish, if frozen. Set aside. In a medium bowl, whisk together flour, milk, ale, egg, salt and pepper until combined. Cover and chill batter for 30 minutes.
  2. Preheat oven to 250°F. Rinse fish under cold running water; pat dry with paper towels. Cut fish crosswise into eight pieces. In an 8-inch skillet, heat oil over medium-high heat for 2 minutes.
  3. Dip four pieces of the fish in the batter, turning to coat and letting excess batter drip off. Fry the fish pieces in the hot oil about 4 minutes or until golden brown and fish flakes easily when tested with a fork, turning once. Transfer fried fish to paper towels; let stand to drain. Place fish on a baking sheet; keep warm in the oven. Repeat with remaining fish pieces.
  4. Serve fish with malt vinegar and, if desired, garnish with Fried Parsley.
  • Tip: After cooking fish in the oil, add several sprigs of fresh flat-leaf parsley to the hot oil. Cook until parsley is no longer bubbly. Using a slotted spoon, remove parsley from oil. Drain on paper towels.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 177 calories; 8 g fat(1 g sat); 4 g carbohydrates; 21 g protein; 55 mg cholesterol; 118 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 1 fat

Reviews 0