Jenny Jones Fish and Chips
- Number of Servings: 4
Ingredients
Potatoes:1 1/2 lbs russet potatoes2 Tbsp olive oil1/4 tsp salt|1/4 seasoned salt (or garlic salt)Black pepper to tasteFish:1/4 cup yellow cornmeal1/2 cup bread crumbs2 Tbsp very finely chopped almonds2 Tbsp chopped fresh parsley1/4 tsp saltBlack pepper to taste2 large egg whites1 pound fillet of cod, cut into 4 peices
Preheat the oven to 475 degrees. Lightly coat a large baking sheet with olive oil.
Peel and cut the potatoes into 3/8 inch strips and pat dry using paper towels. Toss with the oil, salt, seasoned salt and pepper.
Spread the potatoes on the baking sheet and bake for 15 minutes. Stir and turn over the potatoes with a spatula, then continue baking for 10 minutes. While they bake, prepare the fish.
Spread out a long sheet of wax paper to work on and place the cornmeal at one end. At the other end, combine the bread crumbs, almonds, parsley, salt and pepper.
Place the egg whites in a shallow bowl and stir lightly with a fork. Dip each piece of fish in cornmeal, then in the egg whites. Then coat each piece with the crumb mixture, and place on an oven-safe metal rack.
After the potatoes have roasted for 25 minutes, remove them from the oven. Turn the potatoes again with a spatula and place the rack with the fish directly on top of the potatoes.
Return everything to the oven and bake for 15 minutes until the fish is crisp and golden.
Number of Servings: 4
Recipe submitted by SparkPeople user SYLVERR0TH.
Peel and cut the potatoes into 3/8 inch strips and pat dry using paper towels. Toss with the oil, salt, seasoned salt and pepper.
Spread the potatoes on the baking sheet and bake for 15 minutes. Stir and turn over the potatoes with a spatula, then continue baking for 10 minutes. While they bake, prepare the fish.
Spread out a long sheet of wax paper to work on and place the cornmeal at one end. At the other end, combine the bread crumbs, almonds, parsley, salt and pepper.
Place the egg whites in a shallow bowl and stir lightly with a fork. Dip each piece of fish in cornmeal, then in the egg whites. Then coat each piece with the crumb mixture, and place on an oven-safe metal rack.
After the potatoes have roasted for 25 minutes, remove them from the oven. Turn the potatoes again with a spatula and place the rack with the fish directly on top of the potatoes.
Return everything to the oven and bake for 15 minutes until the fish is crisp and golden.
Number of Servings: 4
Recipe submitted by SparkPeople user SYLVERR0TH.
Nutritional Info Amount Per Serving
- Calories: 376.1
- Total Fat: 10.7 g
- Cholesterol: 62.5 mg
- Sodium: 855.7 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 4.2 g
- Protein: 33.6 g
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