Oven Fish n' Chips

My goodness has it been hot this summer. Well, hot for me. This is the first summer I have spent out of the PNW in about 15 years. Even though I may be melting, I still want to spend all day in the hot kitchen cooking up delicious food. Since it is so hot, a light and easy meal is the best way to go. This dish would definitely fit that bill. It was fast and really good. Of course you could do anything you like for the "chips". I found a great recipe for actual baked sweet potato chips that I will definitely be trying.

Hope everyone is enjoying their summer!

Oven Fish N' Chips
adapted from tasteofhome Guilt Free Cooking

Ingredients:
2 tablespoons olive oil
1/4 teaspoon pepper
4 medium baking potatoes (1 pound) {could use sweet potatoes}

Fish:
1/3 cup all-purpose flour
1/4 teaspoon pepper
1/4 cup egg substitute
2 tablespoons water
2/3 cup panko bread crumbs (could also use crushed cornflakes)
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1 pound frozen haddock fillets, thawed (could use cod, I used tilapia because that is all I could find.)

Directions:

1. Preheat oven to 425º.
2. In a large bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2in strips. Add to oil mixture; toss to coat. Place on a baking sheet coated with cooking spray. Back at 425º for 25-30 minutes, or until golden brown and crispy.
3. Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine bread crumbs, cheese and cayenne pepper. Dredge fish in flour, then dip in egg mixture and roll in bread crumbs.
4. Place on a baking dish coated with cooking spray. Brake at 425º for 10-15 minutes or until fish flakes easily with a fork. 
5. Serve with potatoes chips, and tartar if desired. 

Serves 4

Nutrition: Calories 243; Fat 2g;  Carbs 28g; Cholesterol 67mg; Protein 27g; Fiber 0mg