Fish and Fries
"Tuck in" as if you're in a traditional British pub. These oven-baked, moist fish fillets have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned and also baked, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado
Ingredients
- 1 pound potatoes (about 2 medium)
- 2 tablespoons olive oil
- 1/4 teaspoon pepper
- fish:
- 1/3 cup all-purpose flour
- 1/4 teaspoon pepper
- 1 large egg
- 2 tablespoons water
- 2/3 cup crushed cornflakes
- 1 tablespoon grated Parmesan cheese
- 1/8 teaspoon cayenne pepper
- 1 pound haddock or cod fillets
- Tartar sauce, optional
Directions
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1Preheat oven to 425°. Peel and cut potatoes lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks.
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2In a large bowl, toss potatoes with oil and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, 25-30 minutes or until golden brown and crisp, stirring once.
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3Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Dip fish in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere.
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4Place on a baking sheet coated with cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork. Serve with potatoes and, if desired, tartar sauce.
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