Healthy Fish & Chips
Hey KS Fans,
When I was a kid I lived in Golders Green, England for a year. I remember gong with my father to a local restaurant BLOOM’s almost everyday it seems and ordering one of two things; A bowl of Matzoh Ball Soup or Fish & Chips. The fish & chips always came wrapped in a news paper cone and for some reason as a kid – I though it was the most fascinating thing!
Whether it was the newspaper wrapping or the fish it self, I was and am – still addicted to eating this meal.There is also a great kosher fish shack in LA (sorry can’t remember it’s name – but how many kosher ones can there be?) that also make a really AWESOME Fish & Chips.
I have gotten wiser and healthier with age and have created a recipe that still gives you that crispy & delicious fried fish taste – but they are baked and a much healthier alternative.
Not a lot of work – and a great idea for dinner or lunch today!
Sarah
Fish and Chips with Sweet Potato Chips
Tilapia
1 egg
2 cups corn meal
1 tsp. parsley
1 tsp. oregano
1 tsp. basil
½ tsp. dill
2 tbsp. olive oil
Preheat oven to 400 degrees.
Mix spices with the cornmeal. Place the eggs and cornmeal mixture on separate plates. Dredge tilapia in eggs then cornmeal. In a large skillet heat the olive oil, place tilapia in pan and fry just until coating is stuck on. Transfer to a greased cookie sheet and bake for 10-15 minutes.
Serve hot with sweet potato chips.
Sweet Potato Chips
3 large sweet potatoes
Salt
Pepper
Garlic
Preheat oven to 400 degrees.
Peel and slice potatoes into ¼ inch round slices. Place on greased cookie sheet. Spray tops of potatoes with fat free non stick cookie spray. Sprinkle with salt, pepper and garlic, bake in oven for 20 minutes or until potatoes are soft.
