Crispy Fish and Chips recipe

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Ingredients

Nonstick cooking spray
½ cup plain fat-free Greek yogurt
¼ cup sliced green onions
2 teaspoons lime juice
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 cups shredded coleslaw mix
1 pound sweet potatoes, cut into 1/2-inch wedges
2 tablespoons olive oil, divided
1 teaspoon chili powder
4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
1 egg, lightly beaten
1 tablespoon water
2 ½ cups puffed corn cereal or corn flakes, crushed

Nutrition Info

458 calories
carbohydrate: 42 g
cholesterol: 124.3 mg
fat: 19.6 g
fiber: 6.4 g
protein: 29.1 g
saturatedFat: 3.8 g
servingSize: -
sodium: 658.1 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.

  2. Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.

  3. Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt, toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.

  4. Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off, dip in cereal mixture, turning to coat.

  5. Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

Recipe Yield

4 servings

Recipe Note

This classic dish is made a little healthier with sweet potatoes and a crispy cereal breading.

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