| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 medium russet potatoes (1 1/4 pounds)
- 1/4 cup extra-virgin olive oil
- Pinch of cayenne pepper
- Kosher salt
- Olive oil cooking spray
- 2 3/4 cups crispy rice cereal
- Kosher salt and freshly ground black pepper
- 3 large egg whites
- 1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
- Tartar sauce and/or malt vinegar, for serving (optional)
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
- Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
- Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
- Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
- Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.
Nutrition Facts
| Calories | 490 |
| Total Fat | 16 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 120 milligrams |
| Sodium | 1420 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 2 grams |
| Sugar | 3 grams |
| Protein | 40 grams |
Reviews
Simple and delicious! Cooked in the air fryer perfectly
I sat next to the oven and checked the texture several times … much quicker and better in my air fryer ! Served with ham steak ! I also never add salt… I let the guests add their own
I fed it to the queen and she went further down the coffin
Although I successfully bake fries, turning over just a small amount takes between a minute or 2 which allows everything to cool down too much. I need a wire rack like they use to flip fish so that I can flip all at once, or just get them on a rack to begin with so they don’t have to be flipped.
I made a couple of adjustments based on other’s reviews. I soaked the fries in cold water for about 45 mins, rinsed and soaked again while the oven heated. Drained and dried them before seasoning. Also, put them under broiler for about 5 mins. Little to no sticking and crispy. I crushed the cereal pretty fine. I dried and lightly floured the fish before the egg bath. The cereal stuck okay. Better than I expected.
It looked good on the pictures but did not brown in the oven. Fries were excellent.
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It was ok.
This is my first review ever. Just felt the need to say, make it! I’m a serious home cook and this looked like one of those meals for kids. I made it anyway and followed the recipe exactly. It was delicious. Served with tartar and a side of steamed broccoli. Teens, kids and adults loved it. For those questioning the seasoning, remember that a “pinch” can be a relative term. Season liberally as the recipe suggests several times and it won’t disappoint.
Love it! My whole family lives it!