Oven Fish 'N Chips
Ingredients
- 2 Tbs. olive or vegetable oil
- 1/4 tsp. pepper
- 4 medium baking potatoes (1 lb.), peeled
- 1/3 C. all-purpose flour
- 1/4 tsp. pepper
- Egg substitute equivalent to 1 egg
- 2 Tbs. water
- 2/3 C. crushed cornflakes
- 1 Tbs. grated Parmesan cheese
- 1/8 tsp. cayenne pepper
- 1 lb. frozen haddock fillets, thawed
- Tartar sauce (optional)
Directions
In a medium bowl, combine oil and 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 nonstick cooking spray. Bake, uncovered, at 425 degrees for 25-30 minutes or until golden brown and crisp.
Meanwhile, combine flour and 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 coat with crumb mixture. Place on a baking sheet that has been coated with nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.
Yield: 4 servings
