Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Karen      

Recipe Categories:

    Fish 'n Chips

    Source of Recipe

    WW Post

    Recipe Introduction

    Makes 4
    Prep: 20 min.
    Bake: 25 min.

    List of Ingredients

    Olive oil or vegetable cooking spray
    2 pounds russet or baking potatoes,
    1 tablespoon olive oil
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    4 small sole fillets (about 1 pound)
    1/2 cup buttermilk or sour milk*
    1/8 teaspoon ground red pepper
    1 cup cornflake crumbs
    2 tablespoons chopped fresh parsley
    Olive oil or vegetable cooking spray
    Malt vinegar
    Fresh flat-leaf parsley sprigs, for garnish


    1. Make Chips: Adjust oven racks to center and lower third of oven. Heat oven to 475 degrees F. Lightly coat two large cookie sheets with olive oil cooking spray. Pat sliced potatoes with paper towels. Toss potatoes with oil, salt and pepper in a large bowl until well coated. Divide potatoes and spread in a single layer on prepared sheets. Bake potatoes 25 to 30 minutes, switching pans once halfway through, until lightly browned. Cover loosely with foil to keep warm.
    2. Make Fish: Reduce oven temperature to 200 degrees F. Cut each fillet crosswise in half. Combine buttermilk and red pepper in pie plate. Combine cornflake crumbs and chopped parsley on a sheet of waxed paper. Dip each piece of fish in buttermilk mixture and coat with crumbs. Place on cookie sheet or large plate.
    3. Heat a large nonstick skillet over medium-high heat 1 minute. Lightly coat pan with olive oil cooking spray. Add half of the fish; cook 4 to 5 minutes, turning once halfway through, until fish is crisp and golden, and opaque in center when tested with a small knife. Transfer to cookie sheet and place in oven to keep warm. Repeat process with cooking spray and remaining fish.
    4. Divide potatoes and fish among 4 serving plates; serve with malt vinegar and garnish with parsley sprigs, if desired. Makes 4 servings.
    *Note: To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

    Nutritional Information
    Nutritional facts per serving
    calories: 440, total fat: 5.5g, saturated fat: 1g, cholesterol: 56mg, sodium: 782mg, carbohydrate: 67g, fiber: 4g, protein: 29g




previous page | recipe circus home page | member pages
mimi's cyber kitchen |