- Cook Time
- Prep Time
- 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.
- Serving Size: 1 fillet and 1 cup chips
- Calories: 300
- Carbohydrate Content: 44 g
- Cholesterol Content: 80 mg
- Fat Content: 5 g
- Fiber Content: 4 g
- Protein Content: 14 g
- Saturated Fat Content: 1 g
- Sodium Content: 640 mg
- Sugar Content: 5 g