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Fish and Chips Comfort Food Dinner

Who says you have to give up fish and chips when you're watching calories? This lightened-up version uses baked cod with a crispy coating and oven-roasted potato wedges that taste just as indulgent as the deep-fried original. At under 400 calories per serving, you can enjoy this British classic any night of the week without the guilt!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cod fillets 6 oz each
  • 3 medium russet potatoes cut into wedges
  • 1 cup panko breadcrumbs
  • 2 egg whites beaten
  • 2 tablespoons olive oil divided
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Lemon wedges and malt vinegar for serving

Method
 

  1. Preheat oven to 425°F. Line two baking sheets with parchment paper and spray lightly with cooking spray.
  2. Toss potato wedges with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper. Spread on one baking sheet and bake for 25 minutes, flipping halfway through.
  3. Mix panko breadcrumbs with remaining 1 tablespoon olive oil, salt, and pepper in a shallow dish.
  4. Pat cod fillets dry and season with salt and pepper. Dip each fillet in egg whites, then coat thoroughly with panko mixture.
  5. Place coated fish on the second baking sheet and bake for 12-15 minutes until fish flakes easily with a fork and coating is golden brown.
  6. Serve fish and chips hot with lemon wedges and a splash of malt vinegar.