Fish 'n' Chips 'n' Peas

Ingredients

 * 2 tbsp olive oil, xtra light with
 * -a dsh of sesame oil
 * 2 potatoes, russet, large
 * -each sliced lengthwise into
 * -9 even "sticks"
 * 1/2 tsp -salt, freshly ground
 * fish
 * 1/2 cup cornmeal
 * 1/2 cup bread crumbs
 * 1/2 tsp cayenne pepper
 * 1/2 tsp -salt, freshly ground
 * 1 tbsp parsley, fresh
 * -finely chopped
 * 1/2 cup milk, 2%
 * 1/4 cup flour, all purpose, sifted
 * 1 tbsp olive oil, extra light with a
 * -dash of sesame oil
 * 4 cod fillets, 4 oz each with
 * -skin removed
 * peas
 * 1/4 cup -water
 * 2 cup peas, frozen
 * 1/8 tsp -salt, freshly ground
 * 1 mint sprig
 * 1 tsp sugar
 * garnish
 * 4 watercress sprays, washed &
 * -dried well
 * 1 lemon, cut in wedges

Directions
Nutritional profile: per serving classic minimax calories 1104 516°Fat (gm) 57 13 saturated fat (gm) 19 2 calories from fat 46% 23% chlorestrol (gm) 150 63 sodium (gm) 2264 546°Fiber (gm) 8 8 time estimate: hands on, 45 minutes cost estimate: low without a doubt, this is england"s most famous dish. Always deep fried, the fish is mostly cod, and the batter made with eggs, milk and flour.liberally salted, the fish and chips are traditionally doused with malt vinegar and wrapped in newspaper, so that everything goes limp. My recipe is designed not to flaunt tradition, but to make the taste available to those who count fat grams for good reason. My method delivers this "grease heaven" for a mere 13 grams of fat per serving...or 23 percents calories from fat. The peas are definitely not "classic" -t hey simply don"t behave well in a newspaper...but then who does? helpful hints big chips. The bigger the better! we experimented for some time with the idea that the larger the french fry the lower its fat content would be. It"s simply a matter of exposed surface area