Have a craving for fish and chips? Take a chance on this deliciously healthy version of the much-adored British staple. Crispy potatoes coated in olive oil and cayenne pepper, and baked until desired crispiness is reached. The baked fish is coated in a mixture of egg whites and a crispy rice cereal and then baked in the oven to a healthy perfection.
Ingredients (4 Servings)
- Chips Ingredients:
- Russet potatoes
- 1/4 lb3 medium
- Cayenne pepper
- Pinch to taste
- Kosher salt
Directions: To begin, position oven racks in the upper and lower thirds of the oven. Preheat to 450°F (using the convection setting, if available). Preheat a baking sheet on one of the oven racks.
Prepare the chips: Scrub potatoes and then cut into slices which are ¼-inch thick. Place in a large bowl and toss with olive oil and cayenne pepper to coat. Using oven mitts, remove the preheated baking sheet from the oven and arrange the potatoes in a single layer across the pan. Scrape any remaining oil mixture from the bowl, using a rubber spatula, and drizzle it over the potatoes. Place potatoes in preheated oven and bake on the top oven rack, turning once, for approx. 25-30 minutes or until “chips” are golden brown and crispy. The longer you leave in the oven, the crispier the potatoes. Season potatoes with salt and set aside.
Prepare the fish while the potatoes are cooking. Place a wire rack on top of a baking sheet and coat generously with olive oil cooking spray. Place the rice cereal in a bowl and lightly crush with your fingers. Place 2 tsp. salt and a pinch of black pepper, to taste. Set aside.
In a separate bowl, beat the egg whites, then add a pinch of salt, and whisk together until frothy.
First, dip the fish in the egg whites, then coat with the cereal mixture. Place the coated fish on the wire rack, positioning the fish on their sides to expose a majority of the crust. Spray the coated fish with olive oil cooking spray, then place in preheated oven, and bake (again at 450°F) for 10 to 12 minutes or until the fish is cooked through and the crust is golden in color. Season fish with salt and pepper, to taste.
To serve, place the fish and chips on a serving dish and serve with tartar sauce and malt vinegar, if desired.