Ingredients

• •2 cups multigrain loaf, cubed
• •1 extra large sweet potato, peeled
• •4 3- to 4-oz white fish filets (such as Alaskan pollock)
• •1/2 tsp Cajun seasoning or paprika
• •Sea salt and fresh ground black pepper, to taste
• •2 egg whites

Directions

1. Preheat oven to 350°F. Bake bread cubes on a baking sheet for 10 minutes or until toasted. Leave oven on and at the same temperature.

2. Using a food processor fitted with a standard blade, grind break cubes into about 1 1/2 cups bread crumbs, about 3 minutes.

3. Using a mandoline, slice sweet potato into paper-thin slices. (If you don’t have a mandoline, thinly slice with a knife.)

4. Lay sweet potato slices on baking sheets lined with parchment paper or aluminum foil. Bake at 350°F for about 8 minutes. Then reduce oven to 250°F and continue baking for 4 to 5 minutes or until slightly browned and crisp. Makes about 4 cups chips.

5. Preheat oven to 425°F.

6. Sprinkle filets with seasoning, salt and pepper. Place egg whites and bread crumbs into 2 separate bowls. Dip filets into egg white, then roll in bread crumbs and place into shallow cooking pan. Bake for 6 minutes. Serve each filet with 1 cup chips.

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