Fish and Chips with Salad

  • prep time15 min
  • total time 15 min
  • serves 4
Sandi Richard
Sandi Richard

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.

41 Ratings
Directions for: Fish and Chips with Salad


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)

⅓ cup tomato-oregano dressing

Croutons (optional)


1. Preheat oven to 375F.

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

3. Pour buttermilk or egg bath into a bowl.

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

5. Spray 9”x13” cake pan with cooking spray.

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.

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

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.

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.

10. Set timer for an additional 5 minutes.

11. Toss salad with dressing and croutons when final timer rings.

12. Serve fish with Tartar sauce if desired.

See more: Vegetables, Quick and Easy, Bake, Main, Dinner, Potatoes, Fish, Lunch, Salad, Fry

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