Spicy Oven-Baked Fish and Sweet Potato Chips

Lyn got to choose 2 of her meals that are not from her strict diet this week, she reached her half way goal and that is what they do for you at that point. Let you taste real food as she calls it. Heck, it is working, every week she losses a pound or more and that is the good way it stays off. Now I like her just the way she is but get a Yes Dear look if I say something. Anyway she chose Pan Seared Sea Scallops but whole foods also had Haddock on sale and while surfing the net she found this recipe. As I am not that adventurous when it comes to fish, Haddock should be fish and chips, swordfish and tuna steaks should be grilled, salmon well there are a lot of ways that my palate has been introduced to so when she showed me this recipe I said why not give it a try on Sunday. It was our pregame meal which turned out to be disappointing, the game not the meal this was light, flaky and just right.

From BHG.com

Makes: 4 servings

Prep 20 minutes Bake 425° 20 minutes to 25 minutes

Ingredients:

1 pound fresh or frozen white fish fillets, about 1/2-inch thick
nonstick cooking spray
1 pound sweet potatoes, cut into ¼ to ½ inch sticks
1 tablespoon olive oil
1 teaspoon Old Bay seasoning or seafood seasoning
¾ teaspoon salt
½ teaspoon chili powder
1/3 cup milk
1/3 cup all-purpose flour
1/3 cup fine dry bread crumbs
2 teaspoons chili powder
1 teaspoon paprika
¼ teaspoon ground black pepper
2 tablespoons butter, melted
Lemon wedges and fresh parsley (optional)
We added homemade Tatar sauce

How:

Cut fish into 3 x 2-inch pieces. Rinse fish; pat dry with paper towels. Cover and chill until needed.
Preheat oven to 425 degrees F. Line a large baking sheet with foil; lightly coat with nonstick cooking spray; set aside.
For chips, pat potatoes dry with paper towels; place sweet potatoes in a large bowl. Add olive oil, Old Bay seasoning, 1/2 tsp. chili powder and 1/2 tsp. salt. Toss to coat. Arrange potatoes in a single layer on one half of the prepared baking sheet. Bake for 10 minutes.
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. chili powder, paprika, 1/4 tsp. each salt and pepper. Add melted butter; stir until combined.
Dip fish pieces in milk; coat with flour. Dip again in the milk, then in the 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 for 10 to 15 minutes more or until potatoes are golden brown and fish flakes easily with a fork. Serve fish with lemon wedges and fresh parsley, if desired.