Pan-Seared Fish and Baked Sweet Potato Chips

by Chef Yossi and Chef Sara Goldstein

The British eat fish and chips like Americans eat pizza and hotdogs. It’s their beloved street food, served in most houses at least once a week. The real deep-fried version is crispy, crunchy, and delicious. It’s also pretty much the worst thing you can do to a good, healthy piece of fish! We created a pan-seared version that uses a lot less oil but still has that same crunchy, delicious bite. Cheerio!
—Chef Yossi and Chef Sara Goldstein


2 pieces red snapper
2½ tablespoons plain
bread crumbs
4 teaspoons Parmesan
1 teaspoon parsley flakes
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon oregano
1 egg
¼ cup flour
2 tablespoons canola oil

1. Preheat oven to 400°F.
2. In a bowl, combine bread crumbs, Parmesan, and spices. Beat egg in a second bowl, and place flour on a plate.
3. Bread the fish: Dip it in flour, then in egg, then in bread-crumb mixture.
4. Heat oil in a frying pan. Add fish and cook for 2½ minutes per side. Transfer to oven and bake for an additional 2½ minutes.

Yield: 2 servings

For more great recipes, check out this weeks issue of Whisk by Ami