Fish and Chips: Make the Takeout
A foggy day in London town, a duck into a chips shop for a newspaper-wrapped taste of crisp, steaming fish and crunchy fries… fish and chips is satisfying pub food that’s as much a part of the American menu as hamburgers and fries.
While it’s easy to pop by the local chips joint for a family dinner to go, you can save a bunch of money (and a bunch of calories and fat) by popping some cod and good russet potatoes into the oven for a low-fat, high-flavor Oven-Fried Fish & Chips.
The batter for the cod gives it a distinct crunch, and that crunch comes from good old corn flakes. Cajun spice is also added for a bit of spice. You just dredge the fish in flour, dip it in egg white, coat it with crushed corn flakes, and bake it until it’s golden brown.
For the chips, cut russet potatoes into quarter-inch wedges, toss them in a mixture of canola oil and Cajun spices, and bake them on a baking sheet for about a half-hour.
For the authentic touch, wrap your fish and chips in a copy of yesterday’s newspaper. But don’t look for much grease to soak through; this leaner version of the classic is, as the Brits say, brilliant.