Good Lifestyle

We love everything about the idea offish and chips - the crunch of the dough that plays the tender fish bite, the stack ofCrispy potatoes, the spoon of the tartar sauce or splash of malt vinegar served on the side. It is a classic menu element, and this recipe is a playful ode to the English staple. We combine all the experience of fish and chips in a bite, using crushed salt potato chips and vinegar to cover cod nets, which are then baked to a crisp and gilded brown. The only thing this leaves of the equation is the most regrettable part of fish and flea: all these calories in excess of the deep fryer. But you do not have to jump the chips all together! If you want to add real chips to the side, we suggest youCrispy fries and baked cooked or smoked paprika potato chips. In this way, you can leave the deepest of your meal and your turn too!

Nutrition:380 calories, 14 g of grease (1.5 g saturated), 810 mg of sodium

Serves 4

You will need

4 cod fillets, 6 oz each
1 cup of Bardmille Babeur
TABASCO TO TASTE
3/4 cup of Panko bread bread bread
3/4 cup of crushed salt and vinegar chips
Black salt and pepper
2 tablespoons of mayonnaise with olive oil
2 tablespoonsGreek yogurt
1 lemon juice
2 c. Chopped pickles
1 tablespooncaper
1 TSP Dijon mustard

How to do it

1. Combine cod, buttermilk and some tabasco shakes in a sealeable plastic bag. Mariner in the refrigerator for 20 minutes.
2. Preheat the oven to 400 ° F.
3. Combine bread crumbs and chips crushed in a shallow cooking dish and a season with some black salt and pepper pliers.
4. Working with a room at a time, remove the stuffed fish and roll in the coating, using your fingers to bring the mixture on the surface of the fish.
5. Place the fish covered on a rack in a pastry plate. Cook for about 15 minutes until the coating is nicely brown and crunchy and the soft pressure flounces of your finger.
6. While fish is spoiling Mayo, yogurt, lemon juice, pickles, capers and dijon in a mixing bowl.
7. Serve the fish with a spoon of tartar sauce on the side.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!