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CE Fish and Chips




Source of Recipe


Clean Eating Magazine






List of Ingredients



• 2 cups multigrain loaf, cubed
  
• 1 extra large sweet potato, peeled
  
• 4 3- to 4-oz white fish filets (such as Alaskan pollock)
  
• 1/2 tsp Cajun seasoning or paprika
  
• Sea salt and fresh ground black pepper, to taste
  
• 2 egg whites
  






Instructions



1. Preheat oven to 350°F. Bake bread cubes on a baking sheet for 10 minutes or until toasted. Leave oven on and at the same temperature.
   
   
2. Using a food processor fitted with a standard blade, grind break cubes into about 1 1/2 cups breadcrumbs, about 3 minutes.
   
   
3. Using a mandolin, slice sweet potato into paper-thin slices. (If you don't have a mandolin, thinly slice with a knife.)
   
   
4. Lay sweet potato slices on baking sheets lined with parchment paper or aluminum foil. Bake at 350°F for about 8 minutes. Then reduce oven to 250°F and continue baking for 4 to 5 minutes or until slightly browned and crisp. Makes about 4 cups chips.
   
   
5. Preheat oven to 425°F.
   
   
6. Sprinkle filets with seasoning, salt and pepper. Place egg whites and breadcrumbs into 2 separate bowls. Dip filets into egg white, then roll in breadcrumbs and place into shallow cooking pan. Bake for 6 minutes. Serve each filet with 1 cup chips.
   
   






Final Comments


Serves: 4

Nutrients per serving (1 filet and 1 cup chips): Calories: 300, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 44 g, Fiber: 4 g, Sugars: 5 g, Protein: 14 g, Sodium: 640 mg, Cholesterol: 80 mg