FISH AND CHIPS THAT ARE BAKED NOT FRIED SO THIS HEALTHIER ENJOY DAN

FISH AND CHIPS by CHEF DAN:




Serves 4 (HEALTHIER THAN TAKE-OUT)



INGREDIENTS:



4 baking potatoes, scrubbed and unpeeled

1 teaspoon fresh rosemary, chopped

3 tablespoons olive oil

1/2- teaspoon sea salt

1/4- teaspoon freshly ground black pepper

2 cups PANKO (Japanese breadcrumbs)

2 egg whites

1/4- cup all-purpose flour

1-1/2 pounds whitefish fillets, cut into 5-1-inch stripes

1/4- teaspoon red pepper flacks



DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)



1. Cut each potato lengthwise into quarters, then cut each quarter lengthwise into 3-inch wedges.

2. In a bowl toss with 2 tablespoons oil, rosemary, 1/4- teaspoon salt, and pepper.

3. Spread on a baking sheet in a single layer.

4. Bake until brown and crisp, turning occasionally, about 30-35 minutes.

5. Put flour in a shallow dish.

6. Place panko in another shallow dish.

7. In a medium bowl whip egg whites with whisk until they are foamy.

8. Working in batches, dredge fish in the flour, shaking off any excess.

9. Dip into egg whites to coat completely.

10. Then dredge in PANKO patting on crumbs to coat completely.

11. Place fish on a prepared rack in a pan and bake for about 8 minutes.

12. Reset oven control to broil and broil for 2 minutes or until fish turn opaque. Serve with roasted potatoes.

ENJOY DAN: (ROCK-ON)