Crispy Fish And Chips

14 ingredients
5 steps

Ingredients

  • Nonstick cooking spray
  • 1/2 cup plain fat-free Greek yogurt
  • 1/4 cup sliced green onions
  • 2 teaspoons lime juice
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 cups shredded coleslaw mix
  • 1 pound sweet potatoes, cut into 1/2-inch wedges
  • 2 tablespoons olive oil, divided
  • 1 teaspoon chili powder
  • 4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • 2 1/2 cups puffed corn cereal or corn flakes, crushed

Directions

  1. 1
    Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
  2. 2
    Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
  3. 3
    Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
  4. 4
    Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
  5. 5
    Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

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