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Fish and chips with tartare sauce.
«Fish and Chips», Britain's favourite take-away, is completely revisited here, to obtain a tasty but healthier result with no deep-frying.
|2||potatoes, yukon gold, if available||400 g|
|1||egg whites, for the chips|
|1/4 tsp||paprika, for the chips||1 g|
|1/2 tsp||salt, for the chips||2 g|
|1/2 tbsp||canola oil, for the baking sheet and the rack||8 mL|
|parchment paper, for the sheet|
|300 g||cod fillet, or hake|
|1||egg whites, for the fish|
|1/4 cup||milk, partly skimmed, 2%, for the fish||65 mL|
|4 tbsp||cornstarch, for the fish||30 g|
|4 tbsp||cornmeal (polenta), for the fish||30 g|
|3/4 tsp||paprika, for the fish||2 g|
|1/4 tsp||cayenne pepper, for the fish||1 g|
|vegetable oil spray, for the fish|
|65 mL||Tartare Sauce||1/4 cup|
Time well the potato and fish preparation so that the fish is baked during the last 15 min of potato baking.
Preheat the oven to 260°C/500°F. Line with parchment paper a large baking sheet then oil it lightly. Start baking the potatoes. Prepare the fish during the first 15 min of potato baking. Bake the fish with the potatoes during the last 15 min of potato baking.
Oven «fried» chips
Oven «fried» fish
per 1 serving (370g)
% Daily Value
|Vegetables and Fruits :||1||serving|
|Grain Products :||1 ½||servings|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||1 ¾||servings|
|Milk and Alternatives||0|
|Meat and Alternatives||4|