Baked Fish and Chips

  • Level: Easy
  • Yield: 4 servings
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
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Ingredients

For the Chips:

3 medium russet potatoes (1 1/4 pounds)

1/4 cup extra-virgin olive oil

Pinch of cayenne pepper

Kosher salt

For the Fish:

Olive oil cooking spray

2 3/4 cups crispy rice cereal

Kosher salt and freshly ground black pepper

3 large egg whites

1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces

Tartar sauce and/or malt vinegar, for serving (optional)

Directions

  1. Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
  2. Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
  3. Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
  4. Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
  5. Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.
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32 Reviews

Marissa Michelle Carson

I made it for my whole family and everyone loved it, from my mother who is on Weight Watchers to my little brother who eats mostly fast food. The one change I made is that I marinated the fish in beer, olive oil, and lemon juice for an hour before breading and baking. I used Founder's Breakfast Stout and you could really taste it in the fish!

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