Oven Fish ‘N Chips

This British classic is baked instead of fried, so you can indulge in this breaded treat every once in a blue moon. 

2 Tbs. olive or vegetable oil 
1/4 tsp. pepper 
4 medium baking potatoes, peeled 
1/3 C. all-purpose flour 
1/4 tsp. pepper 
Egg substitute equivalent to 1 egg 
2 Tbs. water 
2/3 C. crushed cornflakes 
1 Tbs. grated Parmesan cheese 
1/8 tsp. cayenne pepper 
500g frozen haddock fillets, thawed 
Tartar sauce (optional) 

In a medium bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-inch strips. Add to oil mixture; toss to coat. Place on a baking pan that has been coated with onstick cooking spray. Bake, uncovered, at 180 degrees for 25-30 minutes or until golden brown and crisp.Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and coat with crumb mixture. Place on a baking sheet that has been coated with nonstick cooking spray. Bake at 180 degrees for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired. 

Yield: 4 servings 

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