Crispy Almond Fish with Potato Crisps







8 ounces fresh or frozen skinless cod fillets

Nonstick cooking spray

1 medium white- or yellow-flesh potato or sweet potato (5 to 6 ounces),* cut crosswise into 1/8-inch slices

1/8 teaspoon garlic salt

2 tablespoons all-purpose flour

1 egg white, lightly beaten

1 tablespoon fat-free milk

2 tablespoons fine dry bread crumbs

2 tablespoons finely chopped almonds

1/2 teaspoon snipped fresh thyme

1 tablespoon canola oil

Snipped fresh thyme (optional)

  1. Thaw fish, if frozen. Preheat oven to 450 degrees F. Line a large baking sheet with foil; coat foil with cooking spray. Lightly coat a 9x9x2-inch baking pan with cooking spray. Set pans aside. Rinse fish; pat dry with paper towels. Cut into two serving-size pieces, if necessary. Measure thickness of fish.
  2. For potato crisps, arrange potato slices in a single layer on the prepared baking sheet. Coat potato slices with cooking spray; sprinkle with garlic salt.
  3. Bake potato slices for 15 to 20 minutes or until browned and crisp. (If any slices brown more quickly than others, remove from baking sheet and keep warm.)
  4. Meanwhile, place flour in a shallow dish. In a second shallow dish combine egg white and milk. In a third shallow dish combine bread crumbs, almonds, and the 1/2 teaspoon thyme. Dip fish into flour, turning to coat. Dip into egg mixture, then into crumb mixture to coat.
  5. Place fish in the prepared baking pan. Drizzle with oil. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Serve fish with potato crisps. If desired, sprinkle with additional thyme.
From the Test Kitchen

For two-color potato crisps, use half of a white-flesh potato and half of a yellow-flesh potato or sweet potato.

Nutrition Facts (Crispy Almond Fish with Potato Crisps)

Per serving: 307 kcal , 11 g fat (1 g sat. fat , 3 g polyunsaturated fat , 6 g monounsaturated fat ), 49 mg chol. , 206 mg sodium , 25 g carb. , 3 g fiber , 2 g sugar , 27 g pro.