Recipes from the Past {1} - Baked Fish & Chips

I just realized there are a few recipes that we've made over the years that haven't ever been posted! These are some of our most favorite recipes so I just couldn't resist digging them up for you all to enjoy as well.

Recipe from the Past {1} - Baked Fish & Chips

from January 22, 2011

FISH

Canola oil cooking spray

1 cup dry breadcrumbs

1 cup whole-grain cereal flakes

1 tsp lemon pepper

½ tsp garlic powder

½ tsp paprika

¼ tsp salt

½ cup all-purpose flour

2 large egg whites

1 lb tilapia fillets

CHIPS

3 medium russet potatoes

¼ cup extra-virgin olive oil

Pinch of cayenne pepper

Pinch of sea salt

Pinch of black pepper

Preheat oven to 450 degrees. Set a wire rack on a baking sheet; coat with cooking spray.

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.  Keep an eye on the sticks so they don’t burn in oven.

Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.

Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.

Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.

Serve with tarter sauce (for Gary) or Tabasco sauce (for Vanessa)