Oven-fried Fish & Chips

Name: Oven-fried Fish & Chips
Prep time: 1 h 29 min
Cook time: 1 h 29 min
Total time: 1 h 29 min
Yield: 45
Cuisine: English, British, Scottish, European
Ingredients: 4 teaspoons canola oil; 454 grams Pacific cod , (see Note) or haddock, cut into 4 servings; 473 milliliters cornflakes; 2 teaspoons Cajun or Creole seasoning, divided; 2 larges egg whites, beaten; 59 milliliters all-purpose flour; 680 grams russet potatoes, scrubbed and cut into 1/4-inch-thick wedges; 0 teaspoons salt

Oven-fried Fish & Chips

The recipe Oven-fried Fish & Chips is ready in roughly 1 hour and 29 minutes and is definitely a tremendous dairy free and pescatarian option for lovers of Scottish food. One portion of this dish contains around 2g of protein, 0g of fat, and a total of 31 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 45. Head to the store and pick up creole seasoning, salt, flour, and a few other things to make it today.

Instructions

Position racks in upper and lower third of oven; preheat to 425F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Wire Rack

Oven

Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl.

Ingredients you will need

Seasoning

Potato

Water

Cooking Oil

Equipment you will use

Paper Towels

Colander

Bowl

Spread on the baking sheet without the rack.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag.

Ingredients you will need

Corn Flakes

Equipment you will use

Food Processor

Ziploc Bags

Oven

Blender

Transfer to a shallow dish.

Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes.

Ingredients you will need

Corn Flakes

Egg Whites

Seasoning

All Purpose Flour

Fish

Salt

Dip

Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.

Ingredients you will need

Cooking Spray

Fish

Equipment you will use

Wire Rack

Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Ingredients

Servings:

4teaspoons

canola oil 454grams

Pacific cod , (see Note) or haddock, cut into 4 servings 473milliliters

cornflakes 2teaspoons

Cajun or Creole seasoning, divided 2larges

egg whites, beaten 59milliliters

all-purpose flour 680grams

russet potatoes, scrubbed and cut into 1/4-inch-thick wedges 0teaspoons

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.