Fish and Chips with Salad
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INGREDIENTS 1 head Romaine lettuce 1 large carrot, peeled and grated
1 cup buttermilk, or 2 eggs and 3/4 cup milk combined to make egg bath
1 cup cornflake crumbs or panko flakes
1/4 cup Parmesan cheese
1 tablespoon dried parsley
1/2 teaspoon pepper
1 teaspoon Creole seasoning
Cooking spray
1-1/2 pounds firm white fish (cod, halibut, or haddock)
1 pound frozen 5-minute french fries
1 teaspoon seasoning salt
Tartar sauce, optional
1/3 cup tomato-oregano dressing
Croutons, optionalPreheat oven to 375 degrees.
Place lettuce in salad bowl, grate carrot into salad bowl. Set aside.
Pour buttermilk or egg bath into a bowl. Pour crumbs, Parmesan, and spices into a different bowl to make coating mix.
Spray a 9 x 13-inch cookie sheet with cooking spray.
Cut fish into serving pieces approximately 2 x 4-inches. Dunk fish into buttermilk, then coating mix and place on pan. Spray top of each piece of fish with cooking spray.
Place in preheated oven on lower center rack. Set timer for 15 minutes.
Spray a different cookie sheet with cooking spray. Toss fries on pan in a single layer. Spray tops of fries and lightly sprinkle with seasoning salt.
When timer rings for fish, move fish to upper center rack and place fries on bottom center rack. Set timer for 5 minutes. When timer rings, toss fries and switch rack with fish again. Set timer for an additional 5 minutes, or until both are crispy and done.
Toss salad with dressing and add croutons. Serve fish with tartar sauce, if desired.