I enjoy going to fish fries during Lent, but I always feel kind of guilty about it. First, they’re usually on Friday, and somehow the idea of fried fish never really seems to jive with the concept of abstaining. And I always eat too much, which doesn’t help.
So, as an alternative to the fried fish at a Lenten fish fry, try this recipe for baked fish & chips (adapted from a Taste of Home recipe). They’re tasty, healthier, and not so guilt-inducing!
What you need:
For the potatoes:
- 5 large potatoes
- 3-4 T. olive oil
- 1/2 t. black pepper
- 1/2 t. kosher salt
For the fish:
- 1/3 c. flour
- 1/4 t. pepper
- 1 egg
- 2 T. water
- 2/3 c. cornflake crumbs
- 1 T. Parmesan cheese
- 1/8 t. cayenne pepper
- 1/4 t. kosher salt
- 1 lb. tilapia fillets
For the tartar sauce:
- a spoonful or two of mayonnaise
- a spoonful of pickle relish
- cutting board and knife
- large bowl and spoon
- measuring cups and spoons
- 2 baking sheets
- 3 shallow bowls (or a set of prep trays)
Time: Twenty minutes prep time, 20-30 minutes baking time.
Multiplying the recipe: Yes, but you may need more baking sheets for baking the fish and chips.
Baked Fish & Chips:
For the potatoes: Preheat the oven to 425F. Peel the potatoes. Cut them into 1/2″ slices, then lay the slices flat and cut them into 1/2″ strips (down the length of the potato). Note: It is very important to cut these to size, as they will burn if you cut them smaller!
In a bowl, combine the olive oil, potatoes, pepper, and salt. Toss until the potatoes are evenly coated. Spray a 15″x10″ baking sheet with oil spray. Arrange the potato strips on the baking sheet in a single layer. Bake for 15 minutes. Flip the potatoes. Bake for 5-15 minutes more, depending on how brown you prefer them.
For the fish: While the potatoes are baking, set out three shallow bowls (or a set of prep trays). In the first bowl, combine the flour and pepper. In the second bowl, whisk together the egg and water. In the third bowl, mix the cornflake crumbs with the Parmesan, cayenne, and salt.
Prepare another baking sheet by spraying it with oil spray. To coat the fish, dip each piece one at a time: first in the flour mixture, until completely coated. Dip next in the egg mixture. Finally, dip in the cornflake mixture. The fish should now be entirely coated in crumbs.
Place the fish pieces on the prepared baking sheet. Bake the fish for 10-12 minutes (at the same time as the potatoes are finishing). The fish will flake easily with a fork when it is cooked.
For the tartar sauce: While the fish is cooking, prepare the tartar sauce by mixing mayonnaise and pickle relish together. This is not an exact science – taste it and adjust the amounts to your liking.
Serve the potatoes and fish with tartar sauce on the side.