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Fish and Chips with Salad

Fish and Chips with Salad
PREP TIME
15 min
YIELDS
4 servings

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.

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Ingredients

1
head Romaine lettuce
1
large carrot
1
cup buttermilk (or 2 eggs and ¾ cup milk combined to make egg bath)
1
cup cornflake crumbs or panko flakes)
¼
cup low-fat Parmesan cheese
1
Tbsp dried parsley
½
tsp pepper
1
tsp Mrs. Dash extra spicy seasoning
Cooking spray
1 ½
lb(s) (680g) firm white fish (e.g. cod, halibut or haddock)
1
lb(s) (450g) frozen 5 minute fries
1
tsp seasoning salt
Tartar sauce (optional)
cup tomato-oregano dressing
Croutons (optional)
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Directions

Step 1

Preheat oven to 375F.

Step 2

Place lettuce in salad bowl, grate carrot into salad bowl. Set aside.

Step 3

Pour buttermilk or egg bath into a bowl.

Step 4

Pour crumbs, Parmesan and spices into a different bowl to make coating mix.

Step 5

Spray 9”x13” cake pan with cooking spray.

Step 6

Cut fish into serving pieces approximately 2”x4”. Dunk fish into buttermilk, then coating mix and place on pan. Spray top of each piece of fish with cooking spray.

Step 7

Place in preheated oven on lower central rack. Set timer for 15 minutes.

Step 8

Spray a different cookie sheet with cooking spray. Toss fries on pan in a single layer. Spray tops of fries and lightly sprinkle with seasoning salt.

Step 9

When timer rings for fish, move fish to upper center rack and place fries on bottom center rack. Set timer for 5 minutes. When timer rings, toss fries and switch rack with fish again.

Step 10

Set timer for an additional 5 minutes.

Step 11

Toss salad with dressing and croutons when final timer rings.

Step 12

Serve fish with Tartar sauce if desired.

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