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Baked Fish ‘n’ Chips

Crunchy fillets with a kick of cayenne and crispy potatoes make this baked fish and chips recipe a quick and tasty light meal for two. —Janice Mitchell, Aurora, Colorado
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
8 ounce-weight: 358 calories, 10g fat (2g saturated fat), 131mg cholesterol, 204mg sodium, 39g carbohydrate (2g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.
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