Cornmeal Crusted Fish and Zucchini Chips
- Fish & Chips:
- 1 cup 1% buttermilk 250 mL
- 1 egg, whisked
- 2 cups cornmeal 500 mL
- 2 Tbsp finely chopped fresh parsley 30 mL
- 1 Tbsp paprika 15 mL
- 1/4 tsp black pepper 1 mL
- 4 fillets white fish (3 oz/90 g each), such as tilapia, snapper or grouper
- 2 medium zucchini, sliced on bias, about 1/2-inch (1 cm) thick (24 total slices)
- canola oil cooking spray
- 2 Tbsp chopped fresh parsley 30 mL
- Tartar Sauce:
- 1/4 cup reduced-fat canola oil mayonnaise 60 mL
- 1 Tbsp finely chopped fresh parsley 15 mL
- 1 tsp lemon zest 5 mL
- 1 tsp fresh lemon juice 5 mL
- 1 tsp prepared horseradish 5 mL
- 1. Preheat oven to 400 °F (200 °C).
- 2. In shallow bowl, whisk together buttermilk and eggs. In another shallow bowl, mix together cornmeal, parsley, paprika and pepper.
- 3. Dip fish and zucchini into buttermilk mixture and then coat with cornmeal mixture, shaking off excess.
- 4. Mist breaded fish and zucchini with canola oil cooking spray and place on baking sheet.
- 5. Bake 15 minutes or until golden and crisp.
- 6. While fish and zucchini are baking, prepare tartar sauce. In small bowl, combine tartar sauce ingredients. Serve with fish and zucchini chips. Garnish dish with sprinkle of chopped, fresh parsley.
3 oz (90 g) fish, 6 zucchini chips and 1 Tbsp (15 mL) tartar sauce
|Total Fat||8 g|
|Saturated Fat||1 g|
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