{"id":6317,"date":"2018-07-31T11:38:51","date_gmt":"2018-07-31T15:38:51","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=6317"},"modified":"2018-07-31T13:00:11","modified_gmt":"2018-07-31T17:00:11","slug":"baked-fish-chips","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/recipes\/baked-fish-chips\/","title":{"rendered":"Baked Fish and Chips"},"content":{"rendered":"

Serves: 4 | Serving Size: 2 fish strips and 1 cup potatoes<\/p>\n

Ingredients<\/h3>\n

4 cups potatoes (about 4 medium)
\n1 tablespoon oil (canola or vegetable)
\n1\/8 teaspoon salt
\n1\/8 teaspoon ground black pepper
\n4 fish filets (about 3 ounces each of any fish), thawed
\n3 cups cornflakes
\n1 egg
\n2 tablespoons water
\n1\/3 cup flour<\/p>\n

Directions<\/h3>\n
    \n
  1. The potato chips take longer to bake. Once they are in the oven prepare the fish.<\/li>\n
  2. Preheat oven to 425\u00b0F.<\/li>\n
  3. Scrub potatoes under running water using a clean vegetable brush. Cut in half and then into 1\u20444 inch slices<\/li>\n
  4. Combine potatoes, oil, salt, and pepper in a bowl. Stir so potatoes are covered with oil.<\/li>\n
  5. Spray cookie sheet with cooking spray and lay slices out in a single layer.<\/li>\n
  6. Bake for 15 minutes. Turn potatoes over and bake for 15 minutes more, for a total of 30 minutes.<\/li>\n
  7. Cut each fillet into two strips.<\/li>\n
  8. Place cornflakes in a plastic bag. Crush by rolling a glass over the bag.<\/li>\n
  9. Beat egg and water together in a bowl.<\/li>\n
  10. Spray a cookie sheet with cooking spray. Put flour on a dish. Dip each strip into flour, then egg mixture, then cornflakes.<\/li>\n
  11. Place fish on the sheet and bake in over for 15 minutes until fish is 145\u00b0F or flakes easily with a fork.<\/li>\n<\/ol>\n

    Tips<\/h3>\n