Crispy Fish 'n' Chips

Crispy Fish 'n' Chips
Servings: 6 Prep 20 mins Bake 450°F 20 mins


  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Old Bay crab boil seasoning
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon cayenne
  • 2 large egg whites
  • 1 cup cornflake crumbs
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons dried oregano
  • 6 cod, scrod or other thick white fish fillets (2-1/4 pounds total)
  • 1 1/2 pounds new red potatoes, with skins and thinly sliced
  • 6 cloves garlic, sliced
  • 1/4 teaspoon black pepper

Make It

1. Pour oil into roasting pan. Place pan on lowest rack in oven while heating to 450 degrees F.

2. Meanwhile, line jelly-roll pan with foil. Lightly coat with cooking spray. On sheet of waxed paper, combine flour, crab seasoning, 1/2 teaspoon salt and cayenne. In small bowl, beat egg whites until stiff, glossy peaks form. On second sheet of waxed paper, combine crumbs, chili powder and 1 teaspoon oregano.

3. Dip fillets into flour mixture to coat both sides. Working with one fillet at a time, spread beaten whites on one side. Cover egg white side with crumb mixture. Repeat with whites and crumbs on other side. Place on foil-lined baking pan.

4. When oven is heated, add potatoes, garlic, remaining 1/2 teaspoon oregano, remaining 1 teaspoon salt and the black pepper to hot roasting pan; toss to coat potatoes. Return to oven. Place fish on pan in middle rack in oven.

5. Bake in 450 degrees F oven until fish is crisp and cooked through, 15 minutes; remove from oven and keep warm. Bake potatoes another 5 minutes or until tender and browned.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 277, Fat, total (g): 5, chol. (mg): 45, sat. fat (g): 1, carb. (g): 36, fiber (g): 3, pro. (g): 25, sodium (mg): 884, Percent Daily Values are based on a 2,000 calorie diet.