Fish and Chips


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Two in one! Salt and vinegar chips are the crunchy, golden coating for your fish fillets (cod or hake—your preference) in this 20-minute dinner. Paired with lemony mashed peas (made in the microwave!), this meal delivers on maximum flavor with minimal cooking.

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Yields:
4 serving(s)

Total Time:
0 hours 20 min

Cal/Serv:
661

Ingredients

  • 2

    large egg whites

  • 2

    5-oz. packages salt and vinegar potato chips (about 4 cups), crushed

  • 1 1/2 lb.

    cod fillets, cut into 3-inch pieces

  • 1 tbsp.

    olive oil, plus more for spraying, divided

  • 16 oz.

    frozen peas, thawed

  • 1 tsp.

    grated lemon zest plus 2 tbsp. juice

  • Kosher salt and pepper

Directions

    1. Step 1Heat air fryer to 400°F. In shallow bowl, beat egg whites and 1 tablespoon water.
    2. Step 2Place chips in second shallow bowl. Dip fish in egg whites, letting excess drip off, then in crushed chips, pressing gently to help adhere. 
    3. Step 3Spray air fryer basket with olive oil, arrange fish in basket, and air-fry until fish is golden brown and opaque throughout, 10 minutes.
    4. Step 4Meanwhile, in bowl, microwave peas on medium 2 minutes. Toss with lemon zest and juice, 1 tablespoon oil, and ½ teaspoon each salt and pepper, then mash. Serve with fish.

No air fryer? Heat oven to 450°F. Coat fish as directed and transfer to large rimmed baking sheet rubbed with 1 tablespoon oil. Roast until fish is golden brown and opaque throughout, 10 to 12 minutes.

NUTRITIONAL INFORMATION (per serving): About 661 cal, 30 g fat (4.5 g sat), 40 g pro, 916 mg sodium, 54 g carb, 8 g fiber

Did you make this recipe? Comment below!

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

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