CE Fish and Chips
Photo: Gibson & Smith
By Jeanette Hurt
Hands-on time: 30 minutes
Total time: 45 minutes
- 2 cups multigrain loaf, cubed
- 1 extra large sweet potato, peeled
- 4 3- to 4-oz white fish fillets (such as Alaskan pollock)
- 1/2 tsp Cajun seasoning or paprika
- Sea salt and fresh ground black pepper, to taste
- 2 egg whites
- Preheat oven to 350°F. Bake bread cubes on a baking sheet for 10 minutes or until toasted. Leave oven on and at the same temperature.
- Using a food processor fitted with a standard blade, grind bread cubes into about 1 1/2 cups bread crumbs, about 3 minutes.
- Using a mandoline, slice sweet potato into paper-thin slices. (TIP: If you don’t have a mandoline, thinly slice with a knife.)
- Lay sweet potato slices on baking sheets lined with parchment paper or aluminum foil. Bake at 350°F for about 8 minutes. Then reduce oven to 250°F and continue baking for 4 to 5 minutes or until slightly browned and crisp. Makes about 4 cups chips.
- Preheat oven to 425°F.
- Sprinkle fillets with seasoning, salt and pepper. Place egg whites and bread crumbs into 2 separate bowls. Dip fillets into egg white, then roll in bread crumbs and place into shallow cooking pan. Bake for 6 minutes. Serve each fillet with 1 cup chips.
Nutrients per serving (1 fillet and 1 cup chips): Calories: 300, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 44 g, Fiber: 4 g, Sugars: 5 g, Protein: 14 g, Sodium: 640 mg, Cholesterol: 80 mg