Everyone loves fish and chips but on Slimming World and other diets it is a no-no….basically because everything is fried and/or covered in batter. This recipe replaces the batter with whisked egg, a kind of fluffy omelette topping.
First, the chips:
Preheat the oven to 180C.
Cut a potato into chip shapes. You can leave the skin on if you wish, I normally do but Mrs Peter prefers them peeled. Bring a pan of water to the boil (I boil the water in a kettle first to save time and energy) and then par boil the chips for about 5 minutes. This ensures they will be cooked through and fluffy in the middle.
Arrange the chips on a baking tray and spray with frylight. Put them in the oven or airfryer for 25 to 30 minutes or until golden brown.
For the Haddock:
Spray a baking tray with frylight and put the fillet on it. Season with pepper.
Separate the egg and whisk the white to form soft peaks. In a small bowl break up the yolk. Carefully fold in the yolk into the whites being careful to not knock the air out of it.
Layer the egg mixture on top of the haddock and put in the oven for about 15 minutes. The egg mix will be golden and look like a crust. It also serves to keep the fish moist whilst cooking.
Serve with peas or your favourite vegetable or just have the fish and chips on their own.