Fish and chips w/tartare sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Potatoes |
| 1 | x | Egg white |
| 1 | teaspoon | Lemon pepper |
| 2 | cups | Stale breadcrumbs |
| ½ | teaspoon | Lemon pepper, extra |
| 2 | teaspoons | Lemon thyme, fresh chopped |
| ⅓ | cup | Parmesan cheese, fresh grate |
| 6 | xes | White fish fillets |
| 1 | x | Egg white, lightly beaten |
| ½ | cup | Low fat plain yoghurt |
| 2 | tablespoons | Gerkins, chopped & drained |
| 5 | xes | Capers, chopped & drained |
Directions
TARTARE SAUCE
Cut potatoes into thick chips. Boil, steam or microwave chips until just tender, drain, pat dry. Combine first egg white and lemon pepper in bowl; add chips, stir until well coated. Pleace chips on baking paper-covered oven tray, bake in very hot oven about 30 mins or until browned. Meanwhile, combine breadcrumbs, extra lemon pepper, thyme, and cheese in bowl; mix well. Dip fish fillets in extra egg white, press on breadcrumb mixture. Grill fish until lightly browned and just cooked through. Serve fish and chips with tartare sauce.
Tartare Sauce: combine yoghurt with gherkins & capers in a small bowl; mix well.
Not suitable for freezing. Potatoes maybe microwaved. Suitable if you have diabetes. Per serve: 5.3 g fat; 344 cals.
From the Australian Women's Weekly, May 1995 Typos by: Joell Abbott Submitted By JOELL ABBOTT On 05-21-95