Oven Fish 'n Chips

Oven fish and chips is the healthier version of the traditionally deep-fried fish and chips recipe. This recipe pairs best with the ice cold beer of your choice, a nice stout or any dark beer will pair perfectly with this rich yet light dish. This recipe comes together in under an hour so that you can pretty much whip up this recipe on any night of the week, whether it's a busy weeknight or lazy weekend afternoon.

Photo by Bethany H.
Adapted from tasteofhome.com
None

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Adapted from tasteofhome.com

Ingredients

  • 2

    tablespoons olive oil

  • 1/4

    teaspoon pepper

  • 4

    medium baking potatoes, about 1 pound, peeled

  • FISH:

  • 1/3

    cup all-purpose flour

  • 1/4

    teaspoon black pepper

  • 1/4

    cup egg substitute

  • 2

    tablespoons water

  • 2/3

    cup crushed cornflakes

  • 1

    tablespoon grated Parmesan cheese

  • 1/8

    teaspoon cayenne pepper

  • 1-pound haddock fillets

  • tartar sauce, to garnish

Directions

In a large bowl, combine oil and black pepper. Cut potatoes lengthwise into 1/2-inch strips. Add to oil mixture; toss to coat. Place on a 15x10x1-inch baking pan that has been coated with cooking spray. Bake, uncovered, at 425°F for 25 to 30 minutes or until golden brown and crisp. Meanwhile, combine flour and black 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 then roll in crumb mixture. Place on a baking sheet that has been coated with cooking spray. Bake at 425°F for 10 to 15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce.

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