Nothing gives me that Friday feeling more than a plateful of tasty fish and chips (well, tofish for me!). And as today is National Fish & Chip Day, it’s the perfect excuse to treat yourself to a home-made chippy tea tonight – and you’d batter believe we’ve got a recipe that blows all the others out of the water!
Our fish and chips recipe fits perfectly into the Slimming World eating plan. Cod fillets, potatoes and mushy peas are all Free Foods – meaning you can fill your plate with as much as you fancy – and we cover the fish in a slimming-friendly breadcrumb coating, so you can enjoy this delicious dish while keeping any weight loss worries at bay.
Slimming World fish and chips
serves 4
2 Syns per serving
ready in 45 minutes
What you need:
3 medium slices day-old white bread from a small 400g loaf, torn into pieces
800g floury potatoes, such as Desiree or King Edward, peeled and cut into thick chips
low-calorie cooking spray
sea salt and freshly ground black pepper
4 x 170g skinless and boneless cod fillets
2 eggs
2 tbsp beer
small handful of fresh parsley, finely chopped, to serve
canned mushy peas, to serve
lemon wedges, to serve
What you do:
1. Preheat your oven to 220°C/fan 200°C/gas 7. Line two baking trays with baking paper. Whizz the bread in a food processor until crumbed, then transfer to a plate.
2. Boil the chips in lightly salted boiling water for 4-5 minutes, then drain well, return to the pan and cover. Lightly shake to roughen up the chips’ edges, then arrange on one of the baking trays in a single layer. Spray with low-calorie cooking spray, season lightly, then bake for 15-20 minutes, or until golden.
3. Meanwhile, season the cod fillets. In a shallow bowl, beat together the eggs and beer. Dip a fillet in the egg mixture, then coat evenly with the breadcrumbs. Transfer to the second baking sheet. Repeat with the remaining fillets and bake for 15-20 minutes, or until cooked through and lightly browned
4. Sprinkle the parsley over the fish and divide between 4 plates. Serve with the chips and plenty of hot mushy peas, plus lemon wedges for squeezing over.
We’d love to know what you think of our fish feast! Send your foodie photos to the blog or share on social using #theSlimmingWorldblog
If you’ve got that Friday fakeaway feeling, you’ll find a full menu of takeaway favourites on the member website, from classic curries like chicken tikka masala and beef madras, to Asian-inspired sweet and sour pork and chicken katsu. You can find out more about joining Slimming World here.