Tuesday, May 17, 2005

Oven-Fried Fish and Chips

Oven-Fried Fish and Chips (Adapted from Eating Well)

1 1/2 pounds russet potatoes
1 1/2 tablespoons canola oil
1 1/2 teaspoons Cajun seasoning, divided
2 1/4 cups cornflakes, coarsely crushed
1/4 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites, lightly beaten
4 4-ounce Pacific cod fillets

Preheat oven to 425 degrees with racks set in the upper and lower third of the oven.

Slice potatoes lengthwise into 1/4" thick planks. Slice each plank into 1/4" thick strips. Set sliced potatoes into a large bowl and cover with hot water - set aside to stand for 10 minutes. Drain well and dry potatoes with paper towels.

Meanwhile, place a large baking sheet coated with cooking spray into the oven to heat for 5 minutes.

In a large bowl, toss together potatoes, oil and 3/4 teaspoon Cajun seasoning. Remove baking sheet from the oven and carefully spread potatoes on the pan in a single layer. Place pan onto the lower rack and bake, turning every 10 minutes, until tender and golden, about 30 to 35 minutes in total.

Spread cornflakes in the bottom of a shallow dish. In another shallow dish, combine flour, remaining 3/4 teaspoon Cajun seasoning and salt. In one more shallow dish, add beaten egg whites.

Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the crushed cornflakes. Place coated fish onto a wire rack, spray with cooking spray and set over a baking sheet. Spray both sides of the fish with olive oil cooking spray.

Place fish onto the upper oven rack and bake until the crust is golden and the fish is opaque in the center, about 18 to 22 minutes.

Makes about 4 servings.

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