Salt & Vinegar Fish & Chips
Happy Monday! I came across this recipe when reading through a "Sheet Pan Dinners" special edition magazine, courtesy of Good Housekeeping. It uses Salt & Vinegar potato chips, which are one of my absolute favorites. This was really light, but gave you the comfort of feeling like you were eating actual fish and chips (or somewhat close to it). This was pretty quick and a bit easier to clean up than your usual flouring/dredging process. Give this one a try with your favorite side - I chose roasted butternut squash. Enjoy!
1 pound cod or haddock, cut into strips or smaller (even) pieces (I used haddock since it was fresh today at the store)
~ 6 oz salt & vinegar potato chips, finely crushed
3 egg whites, beaten
salt and pepper, to taste
1/2 lemon, for topping the fish after cooking
~ 10 oz butternut squash, cubed (I bought the pre-diced ones at the store)
dash of smoked chipotle pepper
~ 1/2 tb olive oil
Preheat the oven to 450 degrees. Mix the butternut squash with a dash of olive oil and the smoked chipotle pepper. Once the oven hits ~350 degrees, go ahead and put the butternut squash in the oven. Line a baking sheet with foil and prep a cooling rack sprayed with nonstick cooking spray. Dredge the fish in the egg whites and then the crushed potato chips. Press firmly to coat. Place on the cooling rack and top each piece with a dash of pepper. Bake for 12-15 minutes depending on the thickness of your fish, and until the chips are a little browned. The squash will stay in during this time as well. Pull everything out together and top the fish with a hit of lemon and salt.