How To Prepare
Position racks in upper and lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.
Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Mrs. Dash seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.
Place flour and the remaining 3/4 teaspoon Mrs. Dash seasonings in a shallow dish and egg whites in a second shallow dish. Dredge fish in the flour mixture, dip it in egg white. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.
Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.
| Servings |
|
- Canola or olive oil cooking spray
- 1 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch-thick wedges
- 4 teaspoons canola oil
- 1 1/2 teaspoons Mrs. Dash Extra Spicy and Carribean Citrus Seasoning Blend, divided
- 1/4 cup potato flour
- 2 large eggs whites beaten
- 16 oz (1 pound) cod (see Cooking Tips) or haddock dcut into 4 portions
Ingredients
|
|