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“From TOH Cooking for 2. These crunchy fillets have just the right "kick" to them for my DH. Paired with a salad or "skinny" cole slaw, he can still have his fish 'n chips!”
READY IN:
45mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, combine oil and 1/8 teaspoon pepper.
  2. Cut potatoes lengthwise into 1/2-in. strips.
  3. Add to oil mixture and toss to coat.
  4. Place on a baking sheet coated with nonstick cooking spray.
  5. Bake at 425 degrees for 25-30 minutes or until golden brown and crisp.
  6. Meanwhile, in a shallow bowl, combine flour and remaining pepper.
  7. In another bowl, beat egg and water.
  8. In a third bowl, combine cornflakes, Parmesan cheese and cayenne.
  9. Dredge fillets in flour, then dip in egg mixture and coat with crumbs.
  10. Place on a baking sheet coated with nonstick cooking spray.
  11. Bake at 425 degrees for 10-14 minutes or until fish flakes easily with a fork.
  12. Serve with chips and tartar sauce if desired.

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