Crispy Fish and Chips
Description
Fish fillets are coated with crushed cereal breading and the fries are sweet potato wedges for this healthier take on classic fish 'n' chips.
Ingredients
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Nonstick cooking spray
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1/2 cup plain fat-free Greek yogurt
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1/4 cup sliced green onions
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2 teaspoons lime juice
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1 teaspoon kosher salt, divided
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1/2 teaspoon black pepper, divided
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3 cups shredded coleslaw mix
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1 pound sweet potatoes, cut into 1/2-inch wedges
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2 tablespoons olive oil, divided
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1 teaspoon chili powder
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4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
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1 egg, lightly beaten
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1 tablespoon water
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2 1/2 cups puffed corn cereal or corn flakes, crushed
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
2
Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
3
Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
4
Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
5
Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.