canola or olive oil cooking spray
1 1/2 pound russet potatoes, scrubbed and cut into 1/4-inch-thick wedges
4 teaspoon canola oil
1 1/2 teaspoon Cajun or Creole seasoning, divided
2 cup cornflakes
1/4 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites, beaten
1 pound Pacific cod (see Note) or haddock, cut into 4 portions
1. Position racks in upper and lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.
2. Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.
3. Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.
4. Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.
article courtesy of KitchenDaily.com
Gina Pearson, Wife Of Bishop Carlton Pearson Files For Divorce
BREAKING NEWS: Bishop Veron Ashe Has Passed Away
Northeast Ohio: Heavy Snow Is On The Way This Week
Jekalyn Carr Makes Her Daytime TV Debut With Performance Of “I Believe God” On ‘Tamron Hall’
Erica Campbell & Roland Martin To Host Urban One Honors May 16th On TV One
NFL Legend Gale Sayers Dead At 77
The Impact Of Words On Your Success | Dr. Willie Jolley
Sharing Laughter and Tears with Kirk Franklin | ‘Father’s Day’ Exclusive