Oven Baked Fish and Chips

On Saturday we were casting about trying to figure out what to make for dinner. We had just picked up some great fresh corn, but everything else was already on hand. Fish and chips sounded good and this was my take on the classic.

I used Steelhead Trout but you could use just about any firm fish for this recipe. The fish is quite simple just cut into strips, salt and pepper the pieces, dredge in flour, then egg, then bread crumbs or corn flakes. Place on a sheet pan coated with cooking spray and into the oven at 425 d for 10-12 minutes until coating has browned.

For the potatoes I used reds cut into slices tossed in a little olive oil, salt, pepper, and paprika then into the oven for 15-20 minutes until browned and crisp.

To accompany we made a succotash of french beans, tiny colored bell peppers, fresh corn cut from the cob, and onion. Blanch the corn and beans. Cut the beans into small pieces and the corn from the cob. Saute the vegetables in butter until cooked but firm.

For dipping we prepared a lemon, caper, and shallot tartar sauce.

Pretty low fuss, great tasting fish and chips. Very low fat! You'll like this one!