WW Fish and Chips- 5 Pts
Serving Size 4 

4 serving olive oil cooking spray (5 one-second sprays per serving)
2 medium potatoes peeled and cut into 8 wedges each
1/4 tsp table salt (enough for potatoes and fish)or more to
taste
1/4 tsp black pepper (enough for potatoes and fish) or to more taste
20 oz uncooked cod four 5 oz fillets
1/4 cup all-purpose flour
1/4 cup fat-free skim milk
1 Tbsp Dijon mustard
1/2 cup seasoned bread crumbs
4 Tbsp red wine vinegar

Preheat oven to 400ºF. Coat 2 large baking sheets with cooking spray.
Place potato wedges on one baking sheet and lightly coat with 
cooking spray;season to taste with salt and pepper. Bake until golden brown
and tender,about 45 minutes.
Meanwhile, season both sides of cod to taste with salt and pepper.
Place flour in a shallow dish; add fish fillets and turn to coat.

In a separate shallow dish, whisk together milk and mustard; add 
flour-coated fillets and turn to coat. Place bread crumbs in another shallow
 dish; add
fillets and turn to coat.
Transfer fish to second prepared baking sheet and lightly coat with
cooking spray. Bake fish until fork-tender, about 10 to 15 minutes.

Serve fish and potato wedges with vinegar on the side. Yields 1 
fillet, 4 potato wedges and 1 tablespoon of vinegar per serving.

Per Serving (excluding unknown items): 88 Calories; 1g Fat (6.4% 
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 445mg
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other
Carbohydrates.

Bake,don't fry, and you can put this favorite back on the menu. We
renovated Fish and Chips by: Coating the fish with fat-free milk and Dijon 
mustard instead of eggs. Spraying the fish and potatoes with cooking spray and 
baking instead of deep frying.   

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