HOW TO MAKE COD & CHIPS

SATURDAY NIGHT fish and chips. We had this instead of going to the chippy.
Outside the chippy - we think this is just about the easiest way to enjoy GOOD fish and chips.
The cod came from the supermarket - just look for  the whitest piece of fish you can see. It's worth hunting out, especially if you have never made fish and chips like this before.
We coated each 180g portion of (skinned) fish with a light dusting of flour, dipped it first in beaten egg, then breadcrumbs seasoned with a little salt and pepper. You may like to add lemon zest, or your favourite spice to the breadcrumbs.
We lightly pan fried the cod in a little oil, for about a minute just to get things going, before placing on a heated and oiled baking tray. Spray lightly with oil.
The chips were easy enough too. If you are going to use a FLOURY potato such as King Edwards, you will need to cut the chips a lot chunkier than you think. We par-boiled the chips for 5 minutes then let them steam dry before spraying with oil and putting on the baking sheet.
We found a floury potato like King Edward loses a lot of its moisture while oven cooking, and if you cut them too small, they will be dry. Ours shrunk by about a third, so the bigger you cut them the more moist they will be.
Set the oven to 180ºC. Pre-heat your cooking trays. Cook the chips on a separate tray - these take around 40 minutes, turning them once or twice. The 180g portion of fish will take around 25 minutes.
This is a great way to eat fish and chips with all the flavour but minus a lot of the calories. The delicate yet crispy fresh breadcrumbs is second to none - and this lighter version is something worth visiting if you are a confirmed chip shop fan. At around 550 calories, there's even room for dessert!
Here's the list of ingredients (in text format).

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