Fish and Chips for the Masses

Thou Shalt Need:

2 large russet potatoes
6 Tbsp all-purpose gluten free flour
1/3 cup horrible beer
1 large egg white
1 1/4 cups corn masa
2 large fish fillets, cut into 4 pieces

Set thine oven to 475°F. 

First, cut the potatoes in half lengthwise and then cut those in half so you have 4 wedges making a total of 16 wedges  (i can haz math?)

Get your baking sheet and put a layer of parchment paper on there and spray that with nonstick cooking spray.

Put the wedges on a baking sheet.

Lightly spray with the nonstick spray and then sprinkle with seasoned salt.

Make sure the potatoes are in a single layer (but don’t obsess out it, it’s cool) and bake until the bottoms are golden and crisp….so about 15 minutes.

Turn the potatoes and bake until crisp, so another 15 minutes.  For those of you following along, that’s 30 whole minutes.

 
Meanwhile:

For the fish you’ll want to –

Whisk the flour, horrible beer, egg white, and the remaining 1/2 tsp Seasoned Salt in a medium bowl.

Place the corn masa on a sheet of wax paper.

Dip each piece of fish into the batter, then into the masa making sure they’re pretty covered.

Heat thine oil in a large skillet over medium-high heat. Add the fish pieces in batches, in a single layer, and cook until browned, so 3 – 4 minutes on each side.  Don’t be impatient with this or you’ll break the fish.  And no one wants broken fish.

 

This is a pretty easy recipe, so go for it!

 

Weight Watchers Points (for the whole meal of 2 fish and 4 potato wedges):   8

 

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