Slimming World fish and chips recipe
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 tbsp beer
Small handful of fresh parsley, finely chopped, to garnish
Mushy peas, canned
Lemon wedges, to serve
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.
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 and bake for 15-20 minutes, or until golden.
Meanwhile, season the cod. In a shallow bowl, beat together the eggs and beer. Dip the fish in the egg mixture, then coat 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
Sprinkle the parsley over the fish and serve with the chips, plenty of mushy peas, plus lemon wedges for squeezing over.