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Recipe Monday - Baked Fish&Chips

I want to share my Favorite recipe from last week. I love that this recipe takes away the fishy taste from the fish and chips and it is delicious! It is a great way to get your family members to try fish if they don't usually love it! And best of all, it's fast and easy!

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55

I made this recipe for my husband and I, but you can easily modify or double the recipe to fit the size of your family or your needs.


  • 1/4 cup lowfat buttermilk -- I don't know about you, but I usually don't keep buttermilk around so just add a little bit of lemon to some milk and it will be similar to the buttermilk

  • 1 tsp Paprika

  • 1 tsp Black Pepper

  • 1 tsp Cayenne Pepper

  • 1/2 pound of any white fish, I made it with Tilapia (2 pieces)

  • 3 Potatoes

  • 1 TBS olive oil

  • 1 tsp garlic

  • 1/4 c flour

  • 2 large eggs

  • 1 cup Panko breadcrumbs

  • Lemon Wedges, for serving


  1. Preheat oven to 400 degrees F. Line large rimmed cooking sheet with tinfoil and coat with nonstick cooking spray. Set that aside

  2. Add the milk with 2 tsp of lemon juice and 1/4 tsp of Paprika, Black Pepper, and Cayenne Pepper, mix together in a large Ziploc bag and mix to combing. Place fish inside and tightly seal. Refrigerate for 20 min.

  3. While waiting, cut potatoes in half lengthwise. Cut each half into thirds or fourths depending on the size of the potatoes. You'll want 6-8 wedges total. Place potatoes into a large bowl add olive oil, garlic, 1/2 tsp Paprika, 1/2 tsp Black Pepper, and 1/2 tsp Cayenne Pepper. Toss to coat potatoes completely. Spread single layer on prepared baking sheet. Bake potatoes for 25 min, turning over potatoes after 15 min. Remove from oven and place potatoes on outside of cooking sheet.

  4. Place flour in a shallow dish. In a second dish, whisk egg whites and 1/4 tsp of Paprika, Black Pepper, and Cayenne Pepper until foamy. In third dish, stir Panko and another 1/4 tsp of Paprika, Black Pepper, and Cayenne Pepper. Remove fish from buttermilk marinade, shake off the excess, then dip in flour, coat both sides. Shake off excess flour, then dip in egg whites, and finally dip in Panko. Press Panko onto the fish's surface so it sticks to both sides, arrange fish on empty space on cooking sheet. Repeat to remaining fish pieces.

  5. Bake potatoes and fish together for 15 min, until fish is golden brown and flakes with a fork. Serve with lemon wedges.

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