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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 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 crisp, irresistible fries ! Janice Mitchell of Aurora, Colorado suggests this easy recipe. 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 |
1/4 cup egg substitute |
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. Place on a 15-in. x 10-in. x 1-in. baking pan that has been coated with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until golden brown and crisp.
2. Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and roll in crumb mixture.
3. Place on a baking sheet that has been 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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