Oven Fish 'N Chips


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This British classic is baked instead of fried, so you can indulge in this breaded treat every once in a blue moon.

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  • 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)

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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

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