Baked Fish & Chips

Name: Baked Fish and Chips
Yield: 2
Cuisine: Fusion
Ingredients: whole wheat bread; flour; egg whites; fish fillets; olive oil; russet potatoes; salt and black pepper; greek yogurt; parsley leaves; lemon slice

Submitted by happyzhangbo

These baked fish and chips have much less fat and calories than deep-fried ones, but it still tastes delicious, and this time you don’t have to feel guilty about it.

YIELD

2 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

SLICES WHOLE WHEAT BREAD *

X ALL-PURPOSE FLOUR
for dusting *

LARGE EGG WHITES
beaten

OUNCES FISH FILLETS
2 filliets

TABLESPOONS OLIVE OIL

EACH RUSSET POTATOES
peeled and cut into wedges *

X SALT AND BLACK PEPPER
to taste *

Yogurt dipping sauce

⅓

CUP GREEK YOGURT
or regular yogurt

TABLESPOON PARSLEY LEAVES
freshly chopped

X LEMON SLICE
to serve *

Directions

Preheat the oven to 350℉ (180℃).

Toss the potato with olive oil, salt and black pepper on a sprayed large baking until well coated.

Bake for 20 to 25 minutes or until golden, slightly brown and fork tender.

Meanwhile whisk together the yoghurt and parsley until well combined and keep refrigerated before serving.

Add the bread in a food processor and process until finely crumbled.

Transfer the bread crumbs to a large plate.

Place the flour and egg white in two separate bowls.

Coat the the fish with the flour, shake off the excess, dip into the egg white, then roll in the breadcrumbs to make sure the fillet is well and evenly coated with bread crumbs.

Place the fish on a sprayed baking sheet or lined with parchment paper.

Once the potatoes are done, remove from the oven. Set aside.

Bake fish for about 15 minutes or until golden and fish flakes easily when tested with a fork in the thickest part.

Divide the fish and chips between the serving plates.

Serve warm with the yoghurt sauce.

Squeeze fresh lemon juice over the fish fillet.