Recipe by ksduffster
I like to eat this when I have a craving for fish & chips but don't want to deal with something deep fried. I realised after the first two reviews that "coating mix" is quite vague. I know what it's supposed to mean probably only because I know what the original recipe called for! I usually use Chicken Coating Mix for the coating, but you can use Shake 'n Bake from the box if you desire. From Kraft Food & Family
Top Review by Susie D
I only made the fish part of this recipe so am not reviewing with stars to be fair. I used a unseasoned bread crumbs and cracker crumb mixture for the coating. The mayo & crumb mixture worked well on the fish. I did feel it needed seasoning. I realized the recipe probably was calling for a seasoned prepared coating mix afterwards. I do plan to play with this recipe again. Reviewed for ZWT3.
- 2 large baking potatoes
- 1⁄4 cup reduced-fat Italian salad dressing
- 2⁄3 cup coating mix, divided
- 1 lb white fish fillet (such as halibut or cod)
- 1⁄4 cup reduced-fat mayonnaise
Directions See How It's Made
- Preheat oven to 400 degrees F. Cut each potato lengthwise into 8 wedges; place in a large bowl. Add italian dressing; toss to coat. Add 1/4 cup of the coating mix; toss to coat. Arrange on baking sheet sprayed with cooking spray. Bake 20 minutes.
- Meanwhile, spread remaining coating mix on a large plate. Spread tops of fish fillets evenly with half the mayonnaise; press, mayo-sides down, into coating mix on plate. Repeat with remaining mayonnaise and coating mix on plate to coat remaining sides of fish fillets. Place on broiler pan.
- Bake potatoes and fish 15 minutes or until fish flakes easily with a fork and potatoes are tender.