November Haul + Fish & Chips

Here's to catching up in the new year with November's Haul and December's Haul to come shortly:



I've posted several times on the Petite J.Crew Chateau Parka in Stadium-Cloth here and here but never mentioned this Anthropologie Hei Hei Vegan Leather Bomber which I like very much because it's so fitted and looks really cute on as a cropped jacket. While in an Anthropologie, I also spotted these cute Gilded Monogram DOF Glasses and quickly bought a pair for myself and A. :)

Here's a yummy and healthy recipe for Fish & Chips :)


BRIETTA'S FISH & CHIPS

Prep: 10 minutes
Bake: 35 minutes

Ingredients:
1 lb potatoes
2 tablespoons olive oil
1/4 teaspoons pepper
1/3 cup all-purpose flour
1/4 teaspoon pepper
1 egg
2 tablespoons water
2/3 crushed cornflakes
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1 lb haddock or cod fillets
tartar sauce, optional

Directions:
1. Preheat oven to 425 degrees.
2. Peel and cut potatoes lengthwise into 1/2 inch thick slices; cut slices into 1/2 inch thick sticks.
3. In a large bowl, toss potatoes with oil and pepper. Tranfser to a 15x10x1 inch baking pan coated with cooking spray.
4. Bake, uncovered, 25-30 minutes or until golden brown and crisp, stirring once.
5. Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Dip fish in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere.
6. Place on a baking sheet coated with cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork. Serve with potatoes, and, if desired, tartar sauce.

Serves 4.

Nutrition facts per serving:
376 Calories
28g Protein
44g Carbohydrate
9g Fat (2g Saturated)
2g Fiber
228 mg Sodium
120 mg cholesterol


Leaving you with the quote of the day, "You have to learn the rules of the game. And then you have to play better than anyone else." -Albert Einstein

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