Easy Baked Fish And Chips For Two Recipes
BAKED FISH AND CHIPS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
- Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
- Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
- Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
- Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.
OVEN BAKED FISH AND CHIPS
From Family Circle, UK. A healthy version of the British staple. Serve with mushy peas for a real English meal.
Provided by Ppaperdoll
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Breheat oven to 220 degrees Celsius Blanch potatoes by putting them in a large pan of salted water and bring to boil. Drain well.
- Tip potatoes in a shallow baking tray, drizzle with olive oil and mix until evenly coated with oil. Arrange wedges in single layer, sprinkle with salt. Cook 35 minutes, turning occasionally, until golden and crisp.
- Meanwhile, prepare the fish. Mix together the breadcrumbs, cornmeal, and paprika in a bowl. Dip haddock or cod fillets into the flour, shake well to remove excess, then into egg white, and finally into the crum mixture until evenly coated.
- Place on baking sheet sprayed with cooking spray. Cook 12-15 minutes until cooked through and golden. Serve with chips.
Nutrition Facts : Calories 463.6, Fat 7.5, SaturatedFat 1.2, Cholesterol 99.8, Sodium 276.5, Carbohydrate 57.1, Fiber 6.1, Sugar 2.7, Protein 41
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- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and generously coat with nonstick spray. Set aside.
- Add the buttermilk and 1 teaspoon of the OLD BAY to a large ziptop bag and mix to combine. Add the fish and tightly seal. Refrigerate for 20 minutes.
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- Heat the oven to 220°C/200°C fan/gas 7. Soak the prepared potatoes in water for at least 30 minutes, then drain well and dry on kitchen paper. Toss in a bowl with a little sunflower oil to coat, then arrange on a lined baking tray and bake for 30-40 minutes or until golden and crispy, tossing halfway through.
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- Carefully add the fish to the oil, one fillet at a time, and fry for 3-4 minutes, turning halfway through, until golden and cooked throughout. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the other fillet.
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