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Baked Fish and Chips

Baked Fish and Chips

Megan
Baked fish and chips don't have to be tasteless. This breaded cod tastes as good as the fried version!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Seafood
Servings 4

Ingredients
  

Baked Fish

  • 1 1/2 lb cod or other white fish like halibut or pollock cut into about 1'' wide x 3 1/2-4'' long strips
  • 1 cup buttermilk
  • 1 teaspoon dill weed
  • 1/2 cup whole wheat flour
  • 2 eggs lightly beaten
  • 1 cup whole wheat bread crumbs
  • 1 lemon
  • fresh parsley

Everyday Baked Potato Wedges

    Instructions
     

    Baked Fish

    • Preheat oven to 400℉. Line baking sheet with parchment paper and set aside.
    • Place fish strips into sealable plastic bag along with buttermilk and dill weed. Refrigerate for 20 minutes.
    • Meanwhile, start prepping potato wedges and cook.
    • Place whole wheat flour, eggs, and whole wheat bread crumbs in 3 separate shallow dishes for dipping the fish in.
    • First, coat the fish with the flour on all sides, dip the fish in the egg wash on each side, and then coat with the bread crumbs.
    • Line the fish sticks on the parchment lined baking sheet and bake for 15-20 minutes. Serve with a lemon wedge to squeeze over the fish and some chopped fresh parsley if desired.
    • Enjoy!

    Notes

    If you do not have any buttermilk, you can substitute 1 tablespoon lemon juice and enough milk to equal 1 cup.