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Crispy Fish and Chips
Crispy Fish and Chips
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
110 minutes
Baked fish fillets with crunchy cereal crust served with sweet potato wedges - a healthier twist on fish 'n' chips.
Ingredients:
  • Nonstick cooking spray
  • 0.5 cup plain fat-free Greek yogurt
  • 0.25 cup sliced green onions
  • 2 teaspoons lime juice
  • 1 teaspoon kosher salt, divided
  • 0.5 teaspoon black pepper, divided
  • 3 cups shredded coleslaw mix
  • 1 pound sweet potatoes, cut into 1/2-inch wedges
  • 2 tablespoons olive oil, divided
  • 1 teaspoon chili powder
  • 4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • 2.5 cups puffed corn cereal or corn flakes, crushed
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C). Cover a 10x15-inch baking pan with foil and give it a light spray of nonstick cooking spray.
  • Combine yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Mix in coleslaw. Chill covered in the refrigerator for about 1 hour before serving.
  • Spread sweet potatoes evenly on the baking sheet. Drizzle with 1 tablespoon of oil, sprinkle with chili powder and 1/4 teaspoon of salt, then toss to coat. Bake in a preheated oven until golden and tender, about 20-25 minutes.
  • First, wash the fish and gently dry it with a paper towel. Combine the egg and water in a shallow dish. In another dish, mix the cereal with the remaining 1/4 teaspoon of salt and pepper. Coat each fillet by first dipping it in the egg mixture, allowing any excess to drop off, and then in the cereal mixture until fully coated.
  • In a 10-inch oven-safe skillet, heat the remaining oil over medium-high heat. Cook the fish until just golden for about 3 minutes, then turn it over. Transfer the skillet to the oven and bake until the fish flakes easily, around 15 minutes. Serve with sweet potatoes and slaw.

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