Recipe by Ppaperdoll
From Family Circle, UK. A healthy version of the British staple. Serve with mushy peas for a real English meal.
Top Review by Roxygirl in Colorado
I only made the cod but it was quite good. I liked how this had a slight crunch to the top, without being "too" bready. My daughter (who complained about having fish) had two helpings! I had a very thick piece of cod, so I baked it at least 15 min. more. I served with steak fries. I haven't made cod too often, but this has motivated me to try it more often. Thanks Ppaper doll, for posting. Rpxygirl
- 2 lbs potatoes, scrubbed, and cut into wedges
- 1 1⁄2 tablespoons olive oil
- 0.17 lb fresh white breadcrumbs
- 0.06 lb fine cornmeal
- 1⁄2 teaspoon paprika
- 1.54 lb skinless boneless haddock fillets or 1.54 lb cod fish fillets
- 2 tablespoons flour, seasoned with
- salt and pepper
- 1 egg white, beaten
- nonstick cooking spray
Directions See How It's Made
- Breheat oven to 220 degrees Celsius Blanch potatoes by putting them in a large pan of salted water and bring to boil. Drain well.
- Tip potatoes in a shallow baking tray, drizzle with olive oil and mix until evenly coated with oil. Arrange wedges in single layer, sprinkle with salt. Cook 35 minutes, turning occasionally, until golden and crisp.
- Meanwhile, prepare the fish. Mix together the breadcrumbs, cornmeal, and paprika in a bowl. Dip haddock or cod fillets into the flour, shake well to remove excess, then into egg white, and finally into the crum mixture until evenly coated.
- Place on baking sheet sprayed with cooking spray. Cook 12-15 minutes until cooked through and golden. Serve with chips.