Oven Fish 'n' Chips

The Beauty really enjoys fish. Me, not so much. Most varieties of fish just taste....well.....fishy! I enjoy a good piece of salmon and a beautiful piece of halibut floats my boat but beyond that I'm not too adventurous. So, when we plan to incorporate fish into our weekly menu, it has to be something really special to get my tastebuds salivating.

These Oven Fish 'n' Chips caught me hook, line, and sinker from the very first bite. These are not of the Skipper's/Long John Silver variety....they are far better because you make them fresh and you know what it is going in them. We couldn't find the haddock the recipe called for at our local seafood counter so we used cod and followed the recipe as written. The fish turned out moist, flaky, and flavorful and the cornflake and cheese mixture gave them a crispy crunch. Give this recipe from the Taste of Home Cookbook a try and see for yourself why we think it's the catch of the day!

Oven Fish 'n' Chips
Prep: 20 min.
Bake: 25 min.

2 tbsp. olive oil
1/4 tsp. pepper
4 medium baking potatoes, peeled (try Yukon Gold or even sweet potatoes for more flavorful chips!)

Fish:
1/3 cup all-purpose flour
1/4 tsp. pepper
1 egg, lightly beaten
2 tbsp. water
2/3 cup crushed cornflakes
1 tbsp. grated Parmesan cheese
1/8 tsp. cayenne pepper (we substituted a pinch of red pepper flakes which gave the coating a little heat and tasted great!)
1 pound haddock fillets

1. In a medium bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture, toss to coat.

2. Place on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 425 degrees for 25-30 minutes or until golden brown and crisp.

3. Meanwhile, in a shallow dish, combine flour and pepper. In a second shallow dish, beat egg and water. In a third dish, combine the cornflakes, cheese, and cayenne. Dredge fish in flour, then dip in egg mixture and coat with crumb mixture.

4. Place on a baking sheet coated with cooking spray. Bake at 425 degrees for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.

Yield: 4 servings