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recipe review: baked fish and chips - skinnytaste fast + slow

recipe review: baked fish and chips - skinnytaste fast + slow

Fish and Chips is known to be FRIED delicious-ness but Gina came up with this just as good (and healthier) baked version and it seriously has me considering why I even ate fried fish and chips in the first place! (yes it is THAT good!)

The recipe is very simple and easy to make and for some reason, I was quite surprised with the results! I love baked fish, however, when making it I almost never make it with breadcrumbs and it almost always is salmon (when talking about types of fish). This recipe got me a little out of my comfort zone and into trying new things and I am sold! 

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Not pictured is the hot sauce I put on top (got to have that kick!). Lemon and hot sauce are my favorite combos when it comes to "fried" fish. 

If you're looking for something different to make, certainly give this recipe a try! Recipe and instructions are below.

baked fish and chips

Olive oil spray (such as Bertolli) or a mister
CHIPS
4 medium russet or Yukon Gold potatoes (6 ounces each), cut into ¼-inch-thick slices
4 teaspoons olive oil
3 garlic cloves, crushed
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon finely chopped fresh parsley

FISH
1 large egg
1 tablespoon fresh lemon juice
⅛ teaspoon plus ½ teaspoon paprika
⅛ teaspoon freshly ground black pepper
¾ cup panko bread crumbs
1½ tablespoons freshly grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
1 teaspoon grated lemon zest
4 (5-ounce) wild white fish fillets, such as Atlantic cod or haddock
¼ teaspoon kosher salt
4 lemon wedges, for serving

Adjust the oven racks in the center and bottom third and preheat the oven to 450°F. Line 2 large baking sheets with foil or parchment and spray the foil with oil. 

For the chips: In a large bowl, toss the potatoes, oil, garlic, ½ teaspoon of the salt, and pepper. Arrange in a single layer on the prepared baking sheets. Bake until browned on the bottom, 12 to 14 minutes. Remove from the oven, flip the potatoes, and make room for the fish. 

For the fish: In a medium bowl, whisk together the whole egg, egg white, lemon juice, ⅛ teaspoon of the paprika, and the pepper. In a shallow bowl, combine the panko, Parmesan, parsley, lemon zest, and remaining ½ teaspoon paprika. 

Pat the fish dry and season with the salt. Dip the fish into the egg mixture and then into the panko. Place the fish on the baking sheets, nestled into the potatoes, and spray the tops with oil. 

Bake until golden and the fish is cooked through, 10 minutes.  Sprinkle the potatoes with the remaining ½ teaspoon salt and the parsley. To serve, divide among 4 serving plates and serve with lemon wedges. 

xo, aysia

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