Saturday, April 13, 2013

Spicy Oven-Baked Fish and Sweet Potato Chips


  • 1 lb. fresh or frozen whitefish fillets, about 1/2 inch thick
  • 1 lb. sweet potatoes, cut into 1/4 to 1/2 inch sticks
  • 1 Tablespoon olive oil
  • 1 teaspoon Old Bay seasoning or seafood seasoning
  • 1/2 teaspoon Rio Grande Chile Spice Mix (to taste)
  • 1/3 cup milk
  • 1/3 cup all-purpose flour
  • 1/3 cup fine dry bread crumbs
  • 2 teaspoons Rio Grande Chile Spice Mix (to taste)
  • 1 teaspoon paprika
  • 2 Tablespoons butter, melted
  • 1/4 teaspoon each salt and pepper
  1. Thaw fish, if frozen.  Cut into 3x2 inch pieces.  Rinse fish; pat dry with paper towels.  Cover and chill until needed
  2. Preheat oven to 425 degrees.  Line a large baking sheet with foil.  Lightly coat with nonstick spray; set aside.
  3. For chips, pat potatoes dry with paper towels; place in a a large bowl.  Add olive oil, Old Bay season, 1/2 tsp. Rio Grande Chile Spice Mix, and 1/2 tsp. salt.  Toss to coat.  Arrange potatoes in a single layer on one half of the prepared baking sheet.  Bake 10 minutes.
  4. Meanwhile, for fish, place milk in a shallow dish.  Place flour in another shallow dish.  In a third shallow dish combine bread crumbs, 2 tsp. Rio Grande Chile Spice Mix, paprika, and 1/4 tsp. each salt and pepper  Add melted butter; stir until combined.
  5.  Dip fish pieces in milk; coat with flour.  Dip again in milk, then in bread crumb mixture. Remove baking sheet from oven.  Using a spatula, carefully turn potatoes over.  Place fish on the other half of the hot baking sheet; return to oven.  Bake 10 to 15 minutes more or until potatoes are golden brown and fish flakes easily with a fork.  Serve with lemon wedges and parsley, if desired.  Makes four servings.

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