BAKED FISH AND CHIPS RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Provided by Food Network Kitchen
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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 442, FatContent 15 grams, SaturatedFatContent 2 grams, CholesterolContent 63 milligrams, SodiumContent 1015 milligrams, CarbohydrateContent 37 grams, FiberContent 2 grams, ProteinContent 37 grams
OVEN-BAKED FISH & CHIPS RECIPE | BBC GOOD FOOD
Give this classic combination a healthy makeover by oven cooking the ingredients instead of frying
Provided by Good Food team
Categories Dinner, Main course
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
- Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips’ cooking time.
Nutrition Facts : Calories 366 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.5 milligram of sodium
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Total Time 50 minutes
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Calories 480 calories per serving
- Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
- Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
- For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
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- Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
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OVEN-BAKED FISH & CHIPS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine British
Calories 366 calories per serving
- Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips’ cooking time.
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