Friday, January 9, 2009

Friday Night Fish and Chips

Usually every Friday is pizza night in this house. That's not me, it's my husband. He loves his Friday night pizza. And to be honest, pizza never raises a complaint from the kiddos, so I love Friday night pizza too. But last night, my husband was away for dinner. The girls and I like fish and since my husband is not a big fan, I took the opportunity to make this fish and chips recipe. Coming from a small town (actually a farm outside of a small town) I loved a good fish fry. There was no shortage since every club and organization from the Lions Club to 4-Her's had a fish fry fundraiser. Now that is some good fish. And all you can eat too. I'm also partial to the deep-fried, beer-battered variety that is often featured on the menu at an Irish pub. Neither of those fit with the resolutions that I keep mentioning, so I consider this recipe an excellent substitute. It's baked, not fried which cuts some major fat and calories.

Begin by making the "chips". Cut 2 large baking potatoes into 8 wedges each. Then, toss with 1/4 cup of light Italian salad dressing.

Arrange them on a large baking sheet coated with cooking spray. I line mine with foil before I spray for an easier clean up. Bake at 400 degrees for 15 minutes.

Now brush light Miracle Whip onto one side of the fish. Dip that side into Shake n Bake extra crispy coating mix.

Now turn the fish over and brush the other side with Miracle Whip and coat with Shake n Bake.

Remove the potato wedges from the oven. Turn them over, arrange them around the outside of the baking sheet and sprinkle with 1/4 cup of Shake n Bake. Place the fish in the center of the sheet. Return to the oven and bake for 15 minutes until the fish flakes and the potatoes are tender.

Ideally, I would have made coleslaw to go along with the fish and chips. I was dying to hack a head of cabbage to bits with my food processor. However, I'm the only one in my house that eats coleslaw, so I opted for a veggie that the family would eat instead. These saucey Sweet Glazed Carrots from Kraft Food and Family were yummy. The recipe calls for 8 medium carrots, sliced diagonally. I had a bag of crinkle cut carrots taking up room in my freezer, so I used those.

In a bowl, mix the glaze ingredients: Catalina dressing, brown sugar, and Worcestershire sauce.

When the carrots are cooked and tender, add the glaze and cook an additional 5 minutes until the sugar is melted and the carrots are evenly coated.

Before serving, toss the carrots with 2 tablespoons of parsley. And here it is. Baked fish and chips and sweet glazed carrots.

Kraft Food and Family Easy Baked Fish and Chips

Prep Time: 10 min.
Total Time:45 min
Makes:4 servings

What You Need
2 large baking potatoes (1-1/2 lb.), each cut into 8 wedges
1/4 cup KRAFT Light Zesty Italian Dressing
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, divided
4 white fish fillets (1 lb.)
1/4 cup MIRACLE WHIP Light Dressing

Make It
HEAT oven to 400°F. Toss potatoes with Italian dressing, then 1/4 cup coating mix. Spread onto large baking sheet sprayed with cooking spray. Bake 20 min.

MEANWHILE, spread remaining coating mix onto large plate. Spread fish with 2 Tbsp. MIRACLE WHIP; press, dressing-sides down, into coating mix. Repeat to coat other sides of fish. Place on rack of broiler pan.

ADD fish to oven with potatoes. Bake 15 min. or until fish flakes easily with fork and potatoes are tender.

Nutrition Information: Calories 280 Total fat 4.5 g Saturated fat 0.5 g Cholesterol 70 mg Sodium 1000 mg Carbohydrate 33 g Dietary fiber 3 g Sugars 4 g Protein 25 g Vitamin A 4 %DV Vitamin C 15 %DV Calcium 8 %DV Iron 15 %DV

WW Points: 1/4 lb fish + 4 potato wedges= 5 pts.

Sweet Glazed Carrots from Kraft Food and Family (can you tell that I'm a fan?)

Prep Time:10 min Total Time:20 min
Makes:8 servings, 1/2 cup each

What You Need
8 medium carrots, peeled, diagonally sliced
1/2 cup KRAFT CATALINA Dressing
2 Tbsp. brown sugar 2 Tbsp.
Worcestershire sauce
2 Tbsp. chopped fresh parsley Make It

COOK carrots in boiling water in large saucepan 5 minutes or until crisp-tender; drain. Return to saucepan.
ADD dressing, brown sugar and Worcestershire sauce; mix lightly. Cook on low heat 5 minutes, stirring frequently until carrots are evenly glazed. STIR in parsley.

Nutrition Information :Calories 80 Total fat 3 g Saturated fat 0 g Cholesterol 0 mg Sodium 290 mg Carbohydrate 13 g Dietary fiber 2 g Sugars 10 g Protein 1 g Vitamin A 130 %DV Vitamin C 4 %DV Calcium 2 %DV Iron 4 %DV

WW pts per serving: 1

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