Serves 4
60 min
Lightened-Up Fish and Chips
Recipe GLPR3e031b9e5fcaa2
This healthier take on the classic combines crispy baked cod fillets with roasted potato wedges. The fish gets a coating of seasoned bread crumbs and beaten egg whites for a golden crust, while the potatoes are lightly oiled and baked until tender. Perfect for a satisfying main course with all the comfort and none of the deep frying.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 medium baking potatoes
1 tablespoon vegetable oil, divided
2 teaspoons vegetable oil
1 teaspoon salt, divided
⅛ teaspoon ground black pepper
¼ cup all-purpose flour
¼ teaspoon cayenne pepper
2 large egg whites
1 cup plain dried bread crumbs
1½ pounds skinless cod fillets
Directions
Preheat oven to 400°F. Cut potatoes into wedges, toss with 1 tablespoon vegetable oil and ½ teaspoon salt, and spread on a baking sheet. Bake for 30–35 minutes until golden and tender.
While potatoes bake, combine flour, cayenne pepper, and remaining black pepper in a shallow bowl. Set aside.
In another shallow bowl, whisk egg whites until foamy. In a third shallow bowl, combine bread crumbs with remaining ½ teaspoon salt.
Pat cod fillets dry with paper towels. Working with one fillet at a time, coat lightly with flour mixture, then dip in egg white mixture, and finally coat thoroughly with seasoned bread crumbs, pressing gently to adhere.
Place a separate baking sheet in the oven during the last 10 minutes of potato cooking. Once hot, remove sheet and carefully brush with the 2 teaspoons vegetable oil. Place breaded cod fillets on the oiled sheet, spacing them apart.
Bake cod for 12–15 minutes until the internal temperature reaches 160°F when measured with a meat thermometer in the thickest part of a fillet and the coating is golden brown.
Remove both baking sheets from oven. Serve fish alongside the roasted potato wedges.
