Oven-Fried Fish and Chips

By crisscut

Ingredients

• canola or olive oil cooking spray
• 1 1/2 lbs. russet potatoes, scrubbed and cut into 1/4" thick wedges
• 4 tsp. canola oil
• 1 1/2 tsp. cajun or creole seasoning, divided
• 2 cups cornflakes
• 1/4 cup all-purpose flour
• 1/4 tsp. salt
• 2 large egg whites, beaten
• 1 lb. cod or haddock, cut into 4 portions

Details

Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

Position racks in upper and lower third of oven; preheat oven to 425 degrees. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.

Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 tsp. cajun or creole seasoning in a large bowl.

Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.

Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealed plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 tsp. cajun or creole seasoning and salt in another shallow dish and egg whites in a third dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.

Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.