Oven Fried Fish and Chips

British food is world-famous for being disgusting. Whether it's blood pudding or kidney pie, many British dishes have that "WTF?!" factor. Check out the video below for a delightful culinary tour of Great Britain:





As you saw in the video, fish and chips are normally a greasy mess. My fish and chips are baked in the oven, not fried, so you get to skip the scary hot oil and all the calories that come with it!

Yeah baby, yeah!




Ingredients:

• 1 tilapia fillet. Cod would also work fantastically.

• 1/2 cup crumbled multigrain chips. This is a perfect way to get rid of those broken chips at the bottom of the bag. My fave is "Food Should Taste Good" multigrain chips (yes, that's actually the name of the brand.) These are super healthy and delicious...you could also use regular ole tortilla chips.

• 1/2 cup seasoned bread crumbs. The chips are for the crunch, and these are for the flavor.

• 1/3 cup liquid egg product. Or one small egg, beaten. I like the egg product cause it saves time.

• 1 large baking potato

• Olive oil
  

• Salt to taste

• Garlic pepper to taste

This recipe is easy and delicious, with all the crunch and none of the fat that comes with frying. Pip pip and cheerio!


Directions:

Preheat oven to 400 degrees. Cut your potato into 8 thick wedges (cut in half, then half again, then half again.)

Put on a foiled, cooking sprayed baking sheet with the point of the wedge up. Drizzle with olive oil and sprinkle with salt and garlic pepper to taste (or any other seasonings you might enjoy on your fries.) Pop in the oven for 40 minutes.




Meanwhile, crunch up your chips in a Ziploc bag. The pieces should be small enough to help coat the fish, but large enough to add a nice crunch.




Now add your bread crumbs and shake the bag to mix.




If you want nice crispy, crunchy fish, it helps to bake it on a wire rack so the bottom gets nice and toasty as well. Since I don't have a wire rack, I MacGyvered this one using the rack from my toaster oven and another small baking sheet.

If you don't have any of these things, just cover a baking sheet with foil and call it a day.





Now it's time to make your dredging station! Put the egg in one small plate and the crumb/chip mixture in another. Cut your tilapia into two pieces. This will help it cook faster and give you a higher crunchy-coating-to-fish ratio!





Dip the fish in the egg product, coating it completely. Then put it in the crumb mixture. Cover the fish entirely with the crunchy topping and put it on the wire rack (or baking sheet).





Now, just put the fish in the oven with the potatoes. The fish needs to cook for about 15 minutes at the same temperature, and they should finish around the same time.

Put the fish and chips on a plate, sprinkle with some fresh parsely to garnish, and pop open a nice strong beer. Cheers, mate!