Clean eating fish and chips
(from dano’s recipe box)
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
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
-
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.
-
Using a food processor fitted with a standard blade, grind break cubes into about 1 1/2 cups bread crumbs, about 3 minutes.
-
Using a mandoline, slice sweet potato into paper-thin slices. (If you don’t have a mandoline, thinly slice with a knife.)
-
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.
-
Preheat oven to 425°F.
-
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.