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Crunchy Fish Sticks & Smashed Potatoes




Source of Recipe


Woman's Day


List of Ingredients




Sauce:
1/2 cup bottled tartar sauce
3/4 cup grape or cherry tomatoes, cut up
1 1/2 lb red-skinned potatoes, scrubbed and cut in 1-in. chunks
1 cup (4 oz) shredded Cheddar cheese
1/2 cup 1% lowfat milk 1/4 cup thinly sliced scallions
1/4 tsp each salt and pepper
1 large egg
1 lb flounder, sole or skinless red snapper fillets, cut in 1-in.-wide strips (see Tip)
1 1/4 cups crushed baked potato chips
3/4 tsp each paprika and salt

Recipe



1. Heat oven to 450°F. Bring a 3- to 4-qt pot of lightly salted water to a boil. Line a rimmed baking sheet with foil (for easy cleanup). Set a wire rack on foil; coat rack well with nonstick spray.

2. Mix Sauce ingredients in a small bowl.

3. Add potatoes to boiling water, cover and cook 10 to 15 minutes until tender. Drain well; return to pot and mash with a potato masher. Add cheese; stir until melted. Add milk, scallions, salt and pepper; stir until blended. Cover to keep hot.

4. While potatoes cook, beat egg with a fork in a medium bowl until foamy. Add fish strips; toss to coat. In another bowl, mix crushed chips, paprika and salt. Drop a few fish strips at a time into chip mixture. Using a fork, toss strips to coat. Place on prepared rack.

5. Bake 10 minutes or until coating is crisp and fish is cooked through. Using a broad spatula, lift fish sticks from rack to serving platter. Serve with sauce

TIP
For long fish sticks, cut the fillets lengthwise; for short sticks, cut crosswise.