Crispy Baked Fish and Chips
 
 
Yield: 4 servings
Ingredients
for the chips
  • 3 medium russet potatoes, about 1¼ pounds, scrubbed clean
  • ¼ cup extra-virgin olive oil
  • Smoked paprika
  • Coarse sea salt
for the fish
  • 2¾ cups crispy rice cereal, such as Rice Krispies
  • 3 large egg whites
  • 1½ pounds skinless, boneless pollock (or other firm white fish, such as cod), cut into 2-inch by 4-inch pieces
  • Salt and ground black pepper
  • Olive oil cooking spray
for the tarter sauce
  • ⅔ cup nonfat Greek yogurt
  • 3 tablespoons pickle relish
  • ½ teaspoon lemon juice
  • ¼ teaspoon hot sauce
  • Salt
Directions
for the chips
  1. Preheat oven to 450 degrees F, making sure oven racks are in the upper and lower thirds of the oven. Use convection oven setting if available. Place a baking sheet on the top rack to preheat.
  2. While the oven is preheating prep the fries. Cut the unpeeled potatoes into ¼-inch thick sticks. Place them in a large bowl then add the olive oil. Toss to coat then sprinkle with the smoked paprika and toss to coat. Carefully remove the baking sheet from the oven. Add the potato sticks and spread in an even layer, leaving the extra oil behind. Bake the fries on the top rack for 25-30 minutes, or until browned and crispy, flipping the fries once halfway through. When they come out of the oven sprinkle generously with the coarse sea salt.
for the fish
  1. Set a wire cooling rack onto a baking sheet and lightly spray with the olive oil cooking spray.
  2. Set up a breading station with 2 bowls. In the first, combine the cereal (lightly crushing with your hands), 2 teaspoons of salt and some ground black pepper. In the second, whisk the egg whites with a pinch of salt until frothy. First dip the fish pieces in the egg whites then dip in the cereal mixture to completely coat. Place on the prepared wire rack and repeat with the remaining fish pieces, positioned on its side so more of the crust is exposed if possible.
  3. Lightly spray with olive oil cooking spray. Bake the fish on the bottom oven rack for 12 minutes, or until crispy and cooked through. Serve with the chips and tarter sauce.
for the tarter sauce
  1. Combine the yogurt, relish, lemon juice and hot sauce in a small bowl. Season with salt to taste. Cover and place in the fridge for at least 10 minutes before using.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/09/27/crispy-baked-fish-and-chips/