Page 10 January 7, 2021 EL SEGUNDO HERALD
Oven-Fried Fish & Chips
Provided by BPT.
Ingredients Directions
PREP TIME: 25 minutes
COOK TIME: 45 minutes • Servings: 4
Position racks in upper and lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray. Set a wire rack on
another large baking sheet; coat with cooking spray.Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely
with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking
sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.Meanwhile,
coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the
remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge
fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat
both sides of the breaded fish with cooking spray.Bake the fish on the upper oven rack until opaque in the center and the breading is
golden brown and crisp, about 20 minutes.
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• Canola or olive oil cooking spray
• 1 1/2 pounds russet potatoes, scrubbed and
cut into 1/4-inch-thick wedges
• 4 teaspoons canola oil
• 1 1/2 teaspoons Cajun or Creole seasoning,
divided
• 2 cups cornflakes
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 large egg whites, beaten
• 1 pound cod or haddock, cut into 4 portions
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