Baked fish and chips was the perfect weekend meal for Big and I. I found the recipe in The Best and Lightest cookbook that is full of recipes from the Food Network. I was given this book by Blogging for Books in exchange for this review, all opinions are my own.
There are so many great recipe in this book that it was hard to choose one. I can promise you that I will be cooking from The Best and Lightest often. There are over 150 healthy recipes for breakfast, lunch and dinner. Oh, you should really check out the dessert section too!
I am picky when it comes to cookbooks. I want to see a photo of the finished product. I don’t really expect my food to come out exactly as the photo in the book, but I at least want to see what my recipe should look like. This book has wonderful mouthwatering photos for each recipe. Love it.
Nutritional information is given on each recipe, I love this. You can easily see the calories, fat, cholesterol, sodium, carbohydrates, fiber and protein in each recipe. I think this makes it easy for those who have special diets.
My daughter, who is a vegetarian, came over a few days ago and we took some time to look through the book. She was really excited about the vegetarian options. Many cookbooks don’t have a large vegetarian section.
You will want to make this Baked Fish and Chips.
- 3 medium russet potatoes
- 1/4 cup extra-virgin olive oil
- Pinch of cayenne pepper
- Kosher salt
- For the Fish
- Olive oil cooking spray
- 2 3/4 cups crispy rice cereal (I used crushed corn flakes)
- Kosher slat and fresh ground pepper
- 3 large egg whites
- 1 1/2 pounds skinless, boneless pollock fillets (or other firm white fish - I used cod)
- Position racks in the upper and lower thirds of the oven and preheat to 450. Place a baking sheet on one of the racks to preheat. (I line my baking sheets with foil for easy clean up)
- Prepare the chips: Cut the potatoes into 1/4 inch thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp. About 25 - 30 minutes. Season with salt.
- Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, wish the egg whites and a pinch of salt until frothy.
- Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack and mist with cooking spray.
- Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar.
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