This is a healthier alternative to the classic fish and chips that involves baking instead of frying.
Preheat oven to 400^F. 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.
Whisk milk and mustard together in a shallow dish. Place bread crumbs in another shallow dish and put flour in a third shallow dish.
Season both sides of fish with salt and petter. Place fish in flour and turn to coat. Place fish in milk mixture and turn to coat. Transfer fish to second prepared baking sheet and lightly coat with cooking spray.
Bake until fish flakes easily with a fork, about 10 to 15 minutes. Serve fish and potato wedges with vinegar on the side.
5 WW Points
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 175 (35%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 61.5mg||19 %|
|Sodium 915.2mg||32 %|
|Potassium 1155.2mg||30 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 40.6g|
|Protein 33g||47 %|
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Calories per serving: 495
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