This is a healthier version of fish and chips. Strips of cod are coated with crispy rice cereal and baked along with freshly cut potatoes that have been tossed in a bit of olive oil. While it’s not exactly like the traditional batter-fried fish and chips, it is a nice alternative if you have a craving for it but do not want all of the fat.
Give it a try!
4 potatoes, cut into strips (about ½ inch wide)
3 tbsp. extra virgin olive oil
1 lb. cod, cut into large strips
½ cup buttermilk
½ cup flour
3 cups rice cereal, crushed
Salt and pepper
1. Preheat oven to 425 degrees. Toss the potatoes with the oil and spread them out on a large baking sheet. Place in the oven on the top rack. Bake for about 25 minutes (while they are cooking you can prepare the fish). Then, flip the fries and return them to the oven (on the bottom rack) for an additional 15 minutes, or until the fries are crispy. Season with salt and pepper.
2. Place the flour in a shallow dish and mix in 1 ½ teaspoons of salt and ¼ teaspoon pepper. In another shallow dish, whisk the egg and buttermilk. In a third dish, place the crushed rice cereal and mix in ½ tsp. salt. Dip the fish into the flour and turn to coat, then coat with the egg mixture, then the cereal. Place the fish onto a greased baking sheet and bake on the top rack in the oven for about 15 minutes (while the fries are cooking), or until the fish is cooked through.
Serve with tartar sauce!
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