Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil;xtra light with -each sliced lengthwise into
-a dsh of sesame oil -9 even "sticks"
2 Potatoes;russet, large 1/2 ts -salt, freshly ground

----------------------------FISH---------------------------------
1/2 c Cornmeal 1/2 c Milk, 2%
1/2 c Bread crumbs 1/4 c Flour,all purpose;sifted
1/2 ts Cayenne pepper 1 tb Olive oil;extra light with a
1/2 ts -salt, freshly ground -dash of sesame oil
1 tb Parsley; fresh 4 Cod fillets;4 oz each with
-finely chopped -skin removed

----------------------------PEAS---------------------------------
1/4 c -Water 1 Mint sprig
2 c Peas,frozen 1 ts Sugar
1/8 ts -salt, freshly ground

--------------------------GARNISH-------------------------------
4 Watercress sprays;washed 1 Lemon;cut in wedges
-dried well

Nutritional Profile:
PER SERVING CLASSIC MINIMAX
Calories 1104 516
Fat (gm) 57 13
Saturated fat (gm) 19 2
Calories from fat 46% 23%
Chlorestrol (gm) 150 63
Sodium (gm) 2264 546
Fiber (gm) 8 8

TIME ESTIMATE: Hands on, 45 minutes
COST ESTIMATE: Low

Without a doubt, this is England's most famous dish. Always deep
fried, the fish is mostly cod, and the batter made with eggs, milk and
flour.Liberally salted, the fish and chips are traditionally doused
with malt vinegar and wrapped in newspaper, so that everything goes
limp. My recipe is designed not to flaunt tradition, but to make the
taste available to those who count fat grams for good reason. My
method delivers this "grease heaven" for a mere 13 grams of fat per
serving...or 23 percents calories from fat. The peas are definitely
not "classic" -t hey simply don't behave well in a newspaper...but
then who does?

Helpful Hints
BIG CHIPS. The bigger the better! We experimented for some time with
the idea that the larger the french fry the lower its fat content
would be. It's simply a matter of exposed surface area. By cutting a
large russet potato lengthwise into three slices both ways, you'll
get nine potato sticks between 1/2" and 3/4". When they are cooked,
you'll experience a completely new and fabulous taste - potato,
almost free of grease. DIRECTIONS:
THE CHIPS: Preheat the oven to 500F. In a large frying pan, heat the
oil and fry the potato sticks until brown on all sides - about 13
minutes. Transfer the potatoes to a roaster pan and bake for 10
minutes. Remove from oven and sprinkle with the salt.
THE FISH: In a small bowl, combine the cornmeal, bread crumbs,
cayenne, salt, parsley and dill. Spread the mixture out on a large
plate. Pour the milk, flour and oil out, each onto its own large
plate. Set all 4 plates side by side.
Dip the fillets first into the milk and then into the flour, turning
until completely covered. Next dip the fish back into the milk, then
into the bread crumb mixture and through the oil. Place the breaded
cod on a baking sheet and bake for 8 minutes (you can time the fish
to cook for the last 8 minutes with the chips.)
THE PEAS: In a medium saucepan, bring the water to a boil and simmer
the peas, salt, mint and sugar until the peas are tender - about 3
minutes. TO SERVE: Divide the fish and chips among 4 dinner plates. I
serve this classic with a "handy" wedge of lemon (easy to squeeze),
peas and watercress. It's the combination of golden browns and vivid
greens and lemon yellow that makes such a great picture.

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