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Oven-Fried Fish & Chips

  Makes 4 servings
  Prep Time: 25 minutes
  Total Time: 45 minutes
  Ease of Preparation: Easy

 Canola or olive oil cooking spray
 1 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch-thick wedges
 4 teaspoons canola oil
 1 1/2 teaspoons Cajun or Creole seasoning, divided
 2 cups cornflakes
 1/4 cup all-purpose flour
 1/4 teaspoon salt
 2 large egg whites, beaten
 1 pound Pacific cod, or haddock, cut into 4 portions

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

2. 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. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.

3. Coarsely grind cornflakes in a food processor or crush in a sealable plastic bag, place in a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in shallow dish and egg whites in another shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.

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

Nutritional Notes: per serving: 325 calories; 5 g fat (0 g sat, 3 g mono); 43 mg cholesterol; 45 g carbohydrates; 24 g protein; 3 g fiber; 331 mg sodium; 955 mg potassium.

Nutrition Bonus: Vitamin C (58% daily value), Potassium (27% dv).