Baked fish and chips

[seaeagle2]

We use Halibut or Mahi Mahi if we've got in in the freezer, or ling cod or cod or Mahi Mahi if we have to buy it.  We use Panko breading instead of crisped rice cereal.  And if you have a Bradly smoker, we use the bradley smoker racks to put the fish on. Once you've done it a couple times, it works out so you get the potatoes in the oven, and get the fish breaded, when it's time to turn the potatoes, you throw in the fish for the last 15 minutes and Yum.



Baked Fish and Chips
Food Network Kitchens

Recipe courtesy Food Network Magazine

Total Time:
    45 min
Prep
    10 min   
Cook
    35 min   

Yield:
    4 servings

Level:
    Easy

   

Ingredients
For the Chips:

    3 medium russet potatoes (1 1/4 pounds)
    1/4 cup extra-virgin olive oil
    Pinch of cayenne pepper
    Kosher salt

For the Fish:

    Olive oil cooking spray
    2 3/4 cups crispy rice cereal
    Kosher salt and freshly ground black pepper
    3 large egg whites
    1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
    Tartar sauce and/or malt vinegar, for serving (optional)

Directions

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.

Per serving: Calories 442; Fat 15 g (Saturated 2 g); Cholesterol 63 mg; Sodium 1,015 mg; Carbohydrate 37 g; Fiber 2 g; Protein 37 g