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Quick and Easy Family Recipe: Light Fish & Chips

By Sarah North

Try this low fat version of fish and chips, for a healthier alternative to this classic family meal.

Serves 4

Ingredients:
4 fillets of skinless cod or other white fish
4 slices of bread, or ready bought breadcrumbs
4 tablespoons of parsley
Salt and pepper
1 cup of flour – in a bowl
3 Eggs – in a bowl, and beaten
Lemon wedges

Take the slices of bread and pulse in a food processor until fine, uniform crumbs form, and place in a bowl. Alternatively, place the ready bought breadcrumbs in a bowl.

Mix the parsley into the breadcrumbs, and add salt and pepper for seasoning.

Dust each piece of fish with the flour, then dip into the egg, and roll in the breadcrumbs until all of the fish is covered.

Place on a baking dish and bake in the oven at 210°C for 15-20 minutes.
Serve with peas, potato chips and lemon wedges.
Family meals will never taste so good!

History of Fish and Chips

Fish and chips is a take away meal known to many households, which is traditionally deep-fried, but is often replicated in the home as a more healthy, baked version.

Originating from the UK in the mid 19th century, the fish used is most typically haddock or plaice, coated in batter or breadcrumbs. It is most commonly served with peas and oven chips .

British fish and chips are typically served piping hot, with a good pinch of salt and a generous splash of vinegar, and wrapped in newspaper. They are best eaten outdoors, especially on a windy winter’s day, or after a long summer’s day by the seaside!

London and Lancashire (in the north of England) both claim to be the first to come up with this tasty dish. In the north, a Mr Lees sold his fish and chips from a stall at the market and later from a shop, whereas in the south, Joseph Malin claims to have opened the first fish and chip shop in London.

Chips actually herald from France, not England, even though they are now very much an English tradition, with the first pomme frites being served in the eighteenth century.

During the Second World War, fish and chips were one of a few foods not to be rationed, meaning that they were an important staple in the family diet during this time. Queues were often long. All these years later, long queues can still be found at your local fish and chip shop, especially on a Friday night!

Fish and chips have become a bit of a national treasure across the UK, and with over ten thousand fish and chip shops across Britain, it remains one of the nation’s favourite takeaway dishes. Some prefer them with a splash of vinegar and a pinch of salt, others like them plain, whilst some like them smothered in mushy peas or tomato sauce. Whichever way you like your fish and chips, This dish is just as popular as ever – long live good old fish and chips.

About the Author: For more information about McCain products and hearty family meals, full of tasty potato chips and oven chips, please visit the McCain It's all Good website.

Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=672844&ca=Food+and+Drinks
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