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Fish and Chips: Make the Takeout

Fish and ChipsA foggy day in London town, a duck into a chips shop for a newspaper-wrapped taste of crisp, steaming fish and crunchy fries… fish and chips is satisfying pub food that’s as much a part of the American menu as hamburgers and fries.


While it’s easy to pop by the local chips joint for a family dinner to go, you can save a bunch of money (and a bunch of calories and fat) by popping some cod and good russet potatoes into the oven for a low-fat, high-flavor Oven-Fried Fish & Chips.


The batter for the cod gives it a distinct crunch, and that crunch comes from good old corn flakes. Cajun spice is also added for a bit of spice.  You just dredge the fish in flour, dip it in egg white, coat it with crushed corn flakes, and bake it until it’s golden brown.


For the chips, cut russet potatoes into quarter-inch wedges, toss them in a mixture of canola oil and Cajun spices, and bake them on a baking sheet for about a half-hour.


For the authentic touch, wrap your fish and chips in a copy of yesterday’s newspaper. But don’t look for much grease to soak through; this leaner version of the classic is, as the Brits say, brilliant.


Want to stick with the deep-fried version? Try Tyler Florence’s Fish and Chips with Homemade Tartar Sauce.

13 Responses to “Fish and Chips: Make the Takeout”

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  • I just wrote down your stove top chicken recipe-this will be tomarrow nights supper-sounds delicious-having baked ham & home made mashed potatoes & extras ♡♡♡

  • Fish & Chips-I love Cod Fish-grew up in Connecticut-that’s all we ate-I would love to have your recipe ,& cooking degrees- is this baked or fryed ? Thank You ♡♡♡

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  • Mama V says:

    Your recipe sounds really yummy…and healthy to boot! Suggestions too: Swap or combine olive oil for/with canola to add more good for you; Instead of flour dredging plus egg white plus cornflakes…try…put “stove top stuffing” mix (one pkg) in locking bag and crush to a powder; then dunk chicken in egg + 2 T. water; then shake in “shake stove top bag; then bake uncovered on “sided” baking sheet @ 350 degrees F for about an hour..until toasty brown and smelling yummy! You can use the “stove top” crumbs for the potatoes also…in a separate bag. Yum!

  • Susan says:

    I’m interested in trying this, but a baking temperature for both items would be helpful !

  • Carol D says:

    Leave fish and chips alone! they are good just the way they are!

  • c2g7 says:

    Fine dining (turkish?)

  • Debbie says:

    I hope I can make this cause I really love fish and chips

  • HAKAN says:

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