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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Crunchy fillets with a kick of cayenne and crispy potatoes are a quick and tasty light meal for two, suggests Janice Mitchell in Aurora, Colorado. Ingredients:
1 tablespoon olive oil |
1/4 teaspoon pepper, divided |
2 medium potatoes, peeled |
3 tablespoons king arthur unbleached all-purpose flour |
1 egg |
1 tablespoon water |
1/3 cup crushed cornflakes |
1-1/2 teaspoons grated parmesan cheese |
dash cayenne pepper |
1/2 pound haddock fillets |
tartar sauce, optional |
Directions:
1. In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp.
2. Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs.
3. Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired. Yield: 2 servings.
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