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Before you jump to Fish & Chips Pronto recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater
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The very first step in making healthy decisions from a lunch menu is choosing your location wisely. In case you’ve got several options, when seeking to dine out, it is vital that you give each choice a fast examination. Though fast food establishments have started to incorporate healthy foods and foods in their menus, you might find it much easier to eat healthy in a conventional family restaurant.
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Using your best judgment is just another one of many ways you are able to make healthy decisions from a lunch menu. This can be best achieved by examining dinner pictures onto a single menu. It is also recommended that you avoid foods teeming with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, then be sure to ask for a reduced amount.
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The ingredients needed to make Fish & Chips Pronto:
- Provide 125 g white fish fillet (skinless) / 4½ oz .
- Provide 150 g potato / 5 oz .
- Take 50 g peas frozen / 2 oz .
- Provide 1 egg beaten (will use ¼)
- Prepare 25 g breadcrumbs WholeGrain / 1 oz .
- Prepare 1 teaspoon tartar sauce
Steps to make Fish & Chips Pronto:
- Slice the potato into discs, spread over a plate with no overlap and microwave for 2 minutes. Remove and spray with Spray2Cook on both sides sprinkling with salt at the same time.
- Get the breadcrumbs from the freezer or whizz a slice of WholeGrain bread in a clean coffee grinder.
- Beat the egg.
- Put a fry pan on a high heat sprayed with Spray2Cook and put the potato slices in individually one face down, spray again the top faces.
- Microwave the fish to defrost if frozen. Put another fry pan on medium to high heat sprayed with Spray2Cook.
- Dip the fish in the egg and then in the breadcrumbs.
- Cook the fish in the second fry pan for 8 minutes turning frequently and turn the potatoes at the same time.
- Microwave the peas for 2 minutes with a little water.
- Remove the potato discs and cut into “fingers” (see below)
- Drain and serve the peas.
- Serve the fish with the tartar sauce and add the potatoes.
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