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Fish and Chips From the Oven

Crispy, crunchy, salty, vinegary (in a great way) - fish and chips are hard to beat. But frying seems like such a hassle, not to mention the way it makes your house smell like a fast food joint. However, with this easy recipe you can get the same results in the oven. It requires just a few ingredients and bakes for only 25 minutes. Plus, unlike frying, it actually leaves your house smelling amazing.

Ingredients:

Fish

1 1/2 pounds cod or pollack, cut into desired sized pieces
3/4 cup all-purpose flour (at the very least choose unbleached flour, better still choose gluten free all-purpose flour)
2 teaspoons Himalayan or sea salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
2 eggs, lightly beaten (preferably organic cage-free eggs)
1 1/2 cups panko type bread crumbs, preferably gluten-free*

Chips

4 or 5 large Russet potatoes, washed, dried and sliced to desired thickness or thinness
1/3 cup extra virgin olive oil
Himalayan or sea salt

Optional Extras

Lemon wedges to squeeze lemon juice onto fish (lemon juice just makes about all fish and seafood taste better!)
Malt vinegar (use it on the fish and, if you really like the vinegary taste, the chips too)
Red shrimp cocktail type seafood sauce for the fish
Catsup (for the fries, also good on fish)
Note: we do not list tartar sauce - if you like that stuff you really don't know how to eat fish!

*Make your own seasoned gluten-free bread crumbs with this recipe:

Savory Gluten Free Waffles for Panini Sanwiches, Breadcrumbs and More

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Directions:

1. Preheat the oven to 425°. Place a baking sheet in the oven. Grease another baking sheet generously with nonstick spray.

2. Make the chips: Toss the potatoes in the olive oil to coat, then pour onto the preheated, ungreased baking sheet. Bake until golden and crisp, 20 to 25 minutes. Sprinkle generously with salt after you remove them from the oven. If you want the chips to have a vinegary taste, mix a splash of malt vinegar in with the olive oil before coating the potatoes.

3. Meanwhile, make the fish: Dry the fish with paper towels. In a medium bowl, mix the flour with the salt, pepper and paprika. Place the beaten eggs in a small bowl, and the bread crumbs in another small bowl.

4. Dredge the fish in the flour, then dip it into the egg, then dredge it in the bread crumbs to coat. Place onto the greased baking sheet. Bake until the crust is golden and the fish is cooked through, 10 to 15 minutes.

5. To serve, line a plate with parchment paper and top with a few pieces of fish and a mound of fries. Serve with malt vinegar for dipping.

Original recipe source: http://www.purewow.com/entry_detail/recipe/9397/Fish-and-chips-from-the-oven.htm

    

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Disclaimer: The information on this page and on this website has not been evaluated by the FDA.  We do not diagnose, treat, cure or prevent illness or disease - instead, we try to help people learn how to do so themselves.  Anyone who believes they have a serious medical condition or health issue should seek diagnoses from a qualified medical professional before making any decisions on how to best address their health. We do not sell or advocate drugs, nor do we make any claims that anything advocated or sold on this website is a drug.  Furthermore, anyone contemplating using any products or information on this website must accept such use as experimental and voluntary.  No claims are made regarding the therapeutic use of the products or information on this website and all products featured or sold on this website must be considered nutritional supplements only.