Denise in da Kitchen's Note:
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!
My Private Note
Units: US | Metric
- 1In a medium bowl, combine oil and 1/8 teaspoon pepper.
- 2Cut potatoes lengthwise into 1/2-in. strips.
- 3Add to oil mixture and toss to coat.
- 4Place on a baking sheet coated with nonstick cooking spray.
- 5Bake at 425 degrees for 25-30 minutes or until golden brown and crisp.
- 6Meanwhile, in a shallow bowl, combine flour and remaining pepper.
- 7In another bowl, beat egg and water.
- 8In a third bowl, combine cornflakes, Parmesan cheese and cayenne.
- 9Dredge fillets in flour, then dip in egg mixture and coat with crumbs.
- 10Place on a baking sheet coated with nonstick cooking spray.
- 11Bake at 425 degrees for 10-14 minutes or until fish flakes easily with a fork.
- 12Serve with chips and tartar sauce if desired.
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Nutritional Facts for Fish 'n' Chips for the Diabetic
Serving Size: 1 (306 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 361.9
- Calories from Fat 92
- Total Fat 10.2 g
- Saturated Fat 2.1 g
- Cholesterol 155.4 mg
- Sodium 336.5 mg
- Total Carbohydrate 40.4 g
- Dietary Fiber 2.9 g
- Sugars 1.8 g
- Protein 26.2 g