Fish Friday?

Friday 15th March 2019
Be a Goddess or a Bad Ass. You've totally got this!

Well how fab are my members, we're £21 off £3k raised for the Black Country food bank, that's on top of all the food we've donated.  I'm thrilled with those figures and so proud of everyone for their generosity, I'll leave it there as it's Red Nose day today so I'm guessing you'll have plenty of charity conversations! 

My workshops were great yesterday, really uplifting, I came home smiling, but also with so many meal ideas, I have no excuse this week.  I was also reminded of the value of a ready meal, some days you just don't want to cook do you, so why would you.   Of course we know the WW ones are delicious but I had these two pointed out to me, 

3 SP for the hotpot and 5SP for the chicken dinner. 

I didn't have a ready meal but I did make use of ready made products yesterday, this was delicious, 6SP for the pot of rice and 5SP in half the pot of sauce, I added pepper, mushrooms, pineapple and chicken. 

It's Friday - YAY!  Nice relaxing day planned here, but Friday is known for fish, how about a fakeaway version of fish and chips, think of the points you'd save, you could buy a Young's Chip Shop Large Fish Fillets in Crisp Bubbly Batter for 9SP or extra large for 11SP, or opt for breadcrumbs, according to the app, Young's do one for 6SP.  Or maybe make your own.

Oven chips are going to set you back 5SP for a 100g cooked portion. 

Here's a recipe, okay they're butternut squash chips but I quite like them, served with crushed peas, nom nom.

Fakeaway Fish & Chips - 4SP per portion

Serves 4, prep time 20 minutes, cook time 15 minutes

60g panko breadcrumbs

40g half fat cheddar, finely grated

2 tablespoons plain flour

1 egg

4 x 120g skinless cod fillets

Calorie controlled cooking spray

1 butternut squash, peeled, deseeded and cut into chips

2 garlic cloves, left whole

2 teaspoons olive oil

300g frozen peas

4-5 spring onions, trimmed and finally sliced on the diagonal

Handful fresh mint, roughly chopped

1 lemon, cut into wedges, to serve

1) Preheat the oven to 220oC, fan 200oC, gas mark 7.  Line a baking sheet with baking paper.  In a bowl, combine the breadcrumbs and grated cheese.  Put the flour into a second bowl and season to taste.  crack the egg into a third bowl and beat lightly with a fork or whisk.  Dust the cod with the flour, then dip in the egg and finally the breadcrumb mixture, turning to coat well.  Transfer to the lined baking sheet and mist with cooking spray.

2) put the butternut squash chips and garlic cloves in a roasting tin, drizzle with the oil and season to taste.

3) bake the fish and chips for 15 minutes until the fish is cooked through and the chips are tender.  Squeeze the garlic from the skins and toss through the chips.

4) Meanwhile, cook the peas in a pan of boiling water for 5 minutes.  Drain and return to the pan.  Roughly crush, then stir in the sliced spring onions and mint.  Season to taste and keep warm until the fish and chips are read.  Serve with the lemon wedges to squeeze over.   

That sounds delicious and I have it on good authority that it is as tasty as it sounds.

However you plan to spend the day and whatever you plan to eat, enjoy! 

Stay BeYOUtiful!   

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