Oven-Fried Fish and Chips

Oven-Fried Fish and Chips Recipe
This fried fish and chips recipe is best served hot from the oven and golden brown. Garnish with lemon wedges for a meal that will make mouths water.

Yield:

4 Servings

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 472
Fat 16 g
Satfat 2 g
Protein 42 g
Carbohydrate 38 g
Fiber 5 g
Cholesterol 58 mg
Sodium 938 mg

Ingredients

2 large baking potatoes, scrubbed
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 (6 oz.) grouper, halibut or cod fillets (about 3/4 inch thick)
1/3 cup milk
1/2 cup cornmeal
1/4 teaspoon hot chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Lemon wedges, for serving
Malt vinegar, for serving

Preparation

Arrange oven racks in top and bottom thirds of oven and preheat oven to 450°F.

Slice potatoes crosswise into 1/4-inch thick rounds, transfer to a bowl and toss with 1 Tbsp. olive oil. Arrange on a large, foil-lined baking sheet. Sprinkle with thyme, 1/2 tsp. salt and 1/4 tsp. pepper. Bake in bottom of oven for 30 minutes.

Meanwhile, combine fish and milk in a large bowl; turn fish to coat. Toss together cornmeal, chili powder, 1/2 tsp. salt and 1/4 tsp. pepper in a shallow bowl. Add 1 fish fillet and coat with cornmeal mixture. Transfer fillet to a large plate and repeat with remaining fillets.

Heat a large cast-iron skillet over medium heat. Add 2 Tbsp. oil, swirling to coat pan. Add fillets and cook until nicely crusted on bottom, about 2 minutes; carefully turn and then transfer skillet to top rack in oven. Cook until golden and firm when pressed in center, about 6 minutes. Serve with fresh lemon and vinegar.

Note:

September 2005
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