Serves 4
60 min
Lightened-Up Fish and Chips
Recipe GLPR8ddfb656e0dd84
Crispy baked cod fillets and golden potato wedges make this a lighter take on the classic fried favorite. The fish is coated with a seasoned breadcrumb crust and baked until the flesh is opaque and flakes easily, while the potatoes are brushed with a touch of oil and roasted until tender. This dish delivers the satisfying crunch and comfort of traditional fish and chips with significantly less oil.
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Ingredients
3 medium baking potatoes
1 tablespoon vegetable oil, divided
2 teaspoons vegetable oil for coating fish
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup all-purpose flour
¼ teaspoon cayenne pepper
2 large egg whites, lightly beaten
1 cup plain dried bread crumbs
1½ pounds skinless cod fillets
Directions
Preheat your oven to 400°F. Line two baking sheets with parchment paper.
Scrub the potatoes under cool running water to remove any dirt. Pat dry with paper towels. Cut each potato into wedge-shaped fries about ½ inch thick.
Place the potato wedges on one prepared baking sheet. Toss with 1 tablespoon of vegetable oil, then sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper. Spread them in a single layer and place in the oven.
Bake the potatoes for 25 to 30 minutes, stirring halfway through, until the edges are golden and the flesh is tender when pierced with a fork.
While the potatoes bake, pat the cod fillets dry with paper towels. Combine the flour, remaining salt (½ teaspoon), remaining black pepper (¼ teaspoon), and cayenne pepper in a shallow bowl.
Place the lightly beaten egg whites in another shallow bowl and the bread crumbs in a third shallow bowl.
Working with one fillet at a time, lightly coat both sides with the seasoned flour, shaking off any excess. Then dip both sides in the egg white to coat, ensuring the egg white mixture thoroughly contacts all surfaces of the fish.
Immediately press both sides of the fillet into the bread crumbs, coating evenly. Place on the second prepared baking sheet. Repeat with remaining fillets.
Lightly brush or spray the top of each breaded fillet with ½ teaspoon of vegetable oil to promote browning.
When the potatoes have been baking for about 15 minutes, place the baking sheet with the fish in the oven alongside the potatoes.
Bake the fish for 12 to 15 minutes, until the coating is golden brown and crispy, and the flesh inside is opaque and flakes easily when tested with a fork.
Remove both baking sheets from the oven. Serve the fish and potatoes hot while the coating is still crispy.
