Crispy Fried Fish and Potato Chips

Ingredients

• Nonstick cooking spray
• ½ cup plain fat-free Greek yogurt
• ¼ cup sliced green onions
• 2 teaspoons lime juice
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 3 cups shredded coleslaw mix
• 1 pound sweet potatoes, cut into 1/2-inch wedges
• 2 tablespoons olive oil, divided
• 1 teaspoon chili powder
• 4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
• 1 egg, lightly beaten
• 1 tablespoon water
• 2 ½ cups puffed corn cereal or corn flakes, crushed

Step 1

Gently heat your oven to 400°F (200°C). Line a baking pan with foil and give it a light spray with nonstick cooking spray. In a large bowl, mix together the yogurt, green onions, lime juice, salt, and pepper. Stir in the coleslaw, cover, and pop it in the fridge to chill for about an hour.

Step 2

Spread the sweet potatoes out on the prepared pan. Drizzle them with a tablespoon of oil, sprinkle with chili powder and a little salt, then toss everything to coat evenly. Roast in the oven for 20 to 25 minutes, until the potatoes are tender and nicely browned.

Step 3

While the potatoes cook, rinse the fish and pat it dry. In a shallow dish, whisk the egg and water together. In another dish, mix the cereal with the remaining salt and pepper. Dip each fish fillet into the egg mixture, letting any extra drip off, then press it into the cereal mix so it’s well coated.

Step 4

Heat the last tablespoon of oil in an oven-safe skillet over medium-high heat. Add the fish and cook for about 3 minutes until the bottom is golden. Flip the fish over, then transfer the skillet to the oven. Bake for around 15 minutes, or until the fish flakes easily with a fork. Serve everything up with the crispy sweet potatoes and chilled slaw.