Baked Fish and Chips

Cuisine: British

Total Time: 45 Mins

Servings:  3

INGREDIENTS:

• 3 medium auburn potatoes (1 1/4 lb)
• 1/4 cup extra olive oil
• a few peppers
• Coarse salt
• Olive oil cooking spray
• 2 3/4 cup crisp rice paste
• Crude salt and freshly ground black pepper
• 3 large egg whites
• 1 1/2 lb. Peeled Bone Pollock Fish (or other hard white fish) and cut into 2 x 4 inch pieces
  Provide juice and / or malt vinegar (optional)

PREPARATION:

1. Place the rack within the upper and lower third of the oven and preheat it to 420 degrees Fahrenheit using a convection setting (if available).
2. Place the baking tray on a shelf for preheating.
3. Cut the potatoes into 1/3 inch thick sticks. Pour olive oil and pepper into the bowl. Carefully remove the hot bakeware from the oven, add the potatoes, and spread them evenly.
4. Use a squeegee to scrape oil from the bowl on the potatoes. Bake the top oven rack and spin it for 25 to 32 minutes until it turns brown and becomes brittle.
5. At the same time, make the fish place the grill on the baking tray and cover the jacket with a cooking spray. Gently crush the grain in a bowl with your fingers.
6. Add 2 teaspoons of salt and black pepper to taste. In another bowl, stir the egg whites and a pinch of salt until foaming.
7. Dip the fish into the egg whites and pour them into the grain crumbs. Place the fillets on a shelf (put the fillets on the side to reveal most of the shell) and spray with a cooking spray.
8. Place the fish on the bottom oven rack and cook until crispy and cook for about 13 minutes. Fish and chips can be eaten with juice and/or malt vinegar if needed.

NUTRITION:

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