NOW I CAN EAT FISH AND CHIPS AND NOT GUILTY ENJOY DAN:

FISH AND CHIPS ON THE LIGHT SIDE by CHEF DAN:


Serves 4



FOR THE CHIPS:



3 russet potatoes

4 tablespoons olive oil

1/4-teaspoon McCormick smoked paprika

Sea salt



FOR THE FISH:



Cooking spray

2 cup Panko (Japanese bread crumbs)

3 egg whites

1-1/2 pounds skinless, boneless Pollock or any other firm white fish, cut into 2x4-inch pieces

Salt and pepper to taste

Malt vinegar



DIRECTIONS:



1. Pre-heat oven to 450 degrees.

2. Place a cookie sheet in the oven to pre-heat.

3. Cut the potatoes into 1/4-inch strips.

4. In a bowl add potatoes and olive oil, paprika and salt.

5. Toss to coat.

6. Remove pre-heated cookie sheet from the oven, add the potatoes in a single layer.

7. Cook 30 minutes or until golden brown, turn once.

8. Season with a little sea salt.

9. Meanwhile set a wire rack on a baking sheet and coat with cooking spray.

10. In a bowl add Panko, add salt and pepper, and mix thoroughly.

11. In another bowl, whisk the egg whites, until frothy.

12. Dip the fish in the egg whites, and then roll in the Panko to coat.

13. Place fish pieces on the wire rack and mist with cooking spray.

14. Bake the fish until crisp and just cooked through, about 10-12 minutes.

15. Serve with malt vinegar.



ENJOY DAN: hallelujah