Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 garlic cloves, minced

  3. 2 large baking potato es (about 1 pound), cut into 1/4-inch strips

  4. 1/4 teaspoon salt

  5. Pinch of freshly ground black pepper

  6. 4 (6-ounce) snapper or other firm white fish fillets

  7. Pinch of ground red pepper

  8. 1/2 teaspoon paprika

  9. 1/2 teaspoon salt

  10. teaspoon freshly ground black pepper

  11. 1/3 cup all-purpose flour

  12. 1 large egg white

  13. 3/4 cup crushed cornflake s

  14. Vegetable cooking spray

  15. Lemon wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°. Spray a large baking pan with cooking spray or line with nonstick aluminum foil.

  2. Combine olive oil and garlic in a small skillet; cook over medium heat, stirring constantly, about 2 minutes or until fragrant. (Do not let the garlic brown.) Pour oil through a fine wire-mesh sieve into a medium bowl. Transfer garlic to a separate medium bowl.

  3. Add potatoes to oil, and toss to coat. Arrange in a single layer in prepared pan, and bake at 425° for 20 to 25 minutes or until bottoms are browned. Turn potatoes, and bake 6 to 8 minutes or until browned and crisp. Add potatoes, salt, and pinch of black pepper to bowl with garlic; toss to coat. Cover with foil to keep warm.

  4. Sprinkle fish with red pepper, paprika, salt, and ⅛ teaspoon black pepper. Place flour in a shallow dish. Whisk egg white and 1 tablespoon water in a medium bowl. Place cornflake crumbs in a shallow dish. Dredge fish in flour, shake off excess, and dip in egg white mixture. Dredge in cornflakes, coating completely.

  5. Place a wire rack coated with cooking spray inside a large baking pan. Arrange fish in a single layer on rack; coat top of fish lightly with cooking spray, and bake 12 to 15 minutes or until crisp and browned. Serve with potatoes and lemon wedges.


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