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Baked Fish 'n' Chips

 Baked Fish 'n' Chips
Crunchy fillets with a kick of cayenne and crispy potatoes are a quick and tasty light meal for two, suggests Janice Mitchell in Aurora, Colorado.
2 ServingsPrep: 20 min. Bake: 25 min.


  • 1 tablespoon olive oil
  • 1/4 teaspoon pepper, divided
  • 2 medium potatoes, peeled
  • 3 tablespoons all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1/3 cup crushed cornflakes
  • 1-1/2 teaspoons grated Parmesan cheese
  • Dash cayenne pepper
  • 1/2 pound haddock fillets
  • Tartar sauce, optional


  • In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes
  • lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat.
  • Place on a baking sheet coated with cooking spray. Bake at 425°
  • for 25-30 minutes or until golden brown and crisp.
  • Meanwhile, in a shallow bowl, combine flour and remaining pepper. In
  • another shallow bowl, beat egg and water. In a third bowl, combine
  • the cornflakes, cheese and cayenne. Dredge fillets in flour, then
  • dip in egg mixture and coat with crumbs.
  • Place on a baking sheet coated with cooking spray. Bake at 425°
  • for 10-15 minutes or until fish flakes easily with a fork. Serve
  • with chips and tartar sauce if desired. Yield: 2 servings.

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Baked Fish 'n' Chips (continued)

Nutritional Facts: 1 serving (calculated without tartar sauce) equals 358 calories, 10 g fat (2 g saturated fat), 131 mg cholesterol, 204 mg sodium, 39 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.