Crispy Fish and Chips

Fish fillets are coated with crushed cereal breading and the fries are sweet potato wedges for this healthier take on classic fish 'n' chips.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 458 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.