Breaded Fish (with Slimming World Chips)

Fish and chips is a one of the Nations favourites. Loved by all ages, so it makes for a super family friendly meal. It is however high in syns but is also perfect for the Slimming World treatment.



Makes 2
Cooking Time 20-25 Minutes Approximately
Gas Mark 5/180-200
Syns Value on Extra Easy - 3 syns


Ingredients
2 x White Fish Fillets No Bones or Skin (Cod/Haddock/Pollock)
2 x Sliced of Wholemeal Bread from Medium 400g Loaf (60g) - Older bread is best for this
1 x Large Egg
Ground Black Pepper to taste
Sea Salt to taste
1/2 - 1 x Tsp Dried Dill (optional)
Finely Grated Zest 1/2 Lemon (optional)
Frylight

1. Put the wholemeal bread in a food processor and blitz into breadcrumbs. Add pepper, sea salt and the optional dill and lemon zest and pulse to combined. Taste the breadcrumb mixture to check that there is enough seasoning in for your taste. Transfer into a shallow container, big enough to put a fish fillet in.
2. To prepare the fish, check for bones, rinse and pat dry with kitchen roll.
3. In another large shallow container crack the egg and whisk up.
4. Prepare a flat baking tray by spraying with Frylight. If you prefer you can line with silicone paper first then spray.
5. Dip one fish fillet in the egg mixture, coating both sides. Let the excess egg drain off a little then dip into the breadcrumbs making sure both sides are well coated and place on the baking tray. Then repeat with second fillet.
6. Once both fish are coated put the baking tray with the fish in the fridge for a minimum of 15-20 minutes to help firm up the bread coating.
7. Heat the oven and then put the fish into bake until golden.
8. Serve with slimming world chips and your choice of sides. I like mushy peas and gerkins and pickled beetroot or a big salad.

If you are making these for the kids you can cut up the fillets into goujons instead. You may need 2 eggs for coating and possibly another slice of bread, as goujons need more of both.


Enjoy x