Health

Baked Fish & Chips-Food network magazine

30mins active, total 45mins Serves: 4

For the Chips:

3 medium russet potatoes

¼ cup EVOO

Pinch of salt and cayenne pepper

For the Fish:

Olive Oil spray

2 ¾ cup crispy rice cereal

Kosher salt and pepper

3 large egg whites

1 ½ lbs skinless, boneless Pollock or other white fish, cut into 2 by 4inch pieces

Tartar sauce-serving

Directions:

Position racks in the upper and lower thirds of the oven and preheat oven to 450F, place a baking sheet on one of the racks in the oven to preheat.

Prepare the chips, cut the potatoes into ¼ inch thick sticks, toss with olive oil and cayenne pepper in a bowl. Carefully remove the hot sheet from oven and add the potatoes and spread into an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on top oven rack, turning once, until browned and crisp, 25-30minutes. Season with salt.

Meanwhile, make the fish. Set a wire rack on a baking sheet and coat with cooking spray. Lightly brush the cereal in a bowl with your fingers. Add 2 tsp. salt and black pepper to taste. In another bowl, whisk egg whites and pinch of salt until frothy.

Dip the fish into egg whites then roll in the cereal crumbs to coat. Place the fish pieces on the rack(place with the crust exposed) and mist with cooking spray. Bake the fish on the bottom oven rack until crisp and cooked through, about 12 minutes. Season with salt and pepper. Serve with chips and tartar sauce.

442 calories, 15g fat, 63mg Cholesterol, 1,015mg Sodium, 37g Carbohydrate, 2g fiber, 37g protein, 2g saturated fat