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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Enjoy moist, flavorful fish with a coating that's as crunchy and golden as the deep-fried variety. Plus you can easily bake up crisp, irresistible fries to serve alongside. Ingredients:
2 tablespoons olive oil |
1/4 teaspoon pepper |
4 medium baking potatoes (1 pound), peeled |
fish: |
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon pepper |
1 egg, lightly beaten |
2 tablespoons water |
2/3 cup crushed cornflakes |
1 tablespoon grated parmesan cheese |
1/8 teaspoon cayenne pepper |
1 pound haddock fillets |
tartar sauce, optional |
Directions:
1. In a large bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture; toss to coat.
2. Place on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until golden brown and crisp.
3. Meanwhile, in a shallow bowl, combine flour and pepper. In a second shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and coat with crumb mixture.
4. 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: 4 servings.
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