Deen bakes these fillets and fries in the oven for a crispy, golden crust.
- 4 Yukon gold potatoes, scrubbed
- 3 tbs. olive oil
- ½ tsp. salt, preferably coarse sea salt
- ¼ tsp. pepper
- 1½ cups cornflakes, crushed
- 2 large egg whites
- ¼ cup all-purpose flour
- 1½ lbs. whitefish fillets, cut into 5-by-1-in. strips
- ¼ tsp. cayenne
How to make it
Center one oven rack in oven and arrange second rack in position closest to broiler. Preheat oven to 450°F. Line 2 large rimmed baking sheets with nonstick aluminum foil.
Cut potatoes lengthwise into ¼-in. slices, then cut each slice lengthwise into ¼-in. pieces to form fries. Toss with 2 tbs. oil, ¼ tsp. salt, and pepper. Spread in single layer on one baking sheet. Bake on middle rack until golden brown and crisp, turning occasionally, about 25 minutes.
Meanwhile, combine crushed cornflakes and remaining 1 tbs. oil in shallow dish. In another shallow dish, beat egg whites until foamy. Spread flour in thin layer in third shallow dish. Season fish with remaining ¼ tsp. salt and cayenne. Coat fish with flour, shaking off any excess. Dip into egg whites, then dredge in crumb mixture, patting on crumbs to cover. Arrange fish in single layer on remaining prepared pan. Bake on rack closest to broiler until cooked through, about 6 to 8 minutes, turning midway through.
Remove potatoes from oven and reset oven control to broil. For extra crunch, broil fish until crumbs are golden brown, about 2 minutes. Serve with potatoes. Serves 4.
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