Serves: 4
Hands-on time: 30 minutes
Total time: 45 minutes
CATEGORY:
Under 45 Minutes
INGREDIENTS:
• 2 cups multigrain loaf, cubed
• 1 extra large sweet potato, peeled
• 4 3- to 4-oz white fish filets (such as Alaskan pollock)
• 1/2 tsp Cajun seasoning or paprika
• Sea salt and fresh ground black pepper, to taste
• 2 egg whites
INSTRUCTIONS:
1. Preheat oven to 350°F. Bake bread cubes on a baking sheet for 10 minutes or until toasted. Leave oven on and at the same temperature.
2. Using a food processor fitted with a standard blade, grind break cubes into about 1 1/2 cups breadcrumbs, about 3 minutes.
3. Using a mandolin, slice sweet potato into paper-thin slices. (If you don’t have a mandolin, thinly slice with a knife.)
4. Lay sweet potato slices on baking sheets lined with parchment paper or aluminum foil. Bake at 350°F for about 8 minutes. Then reduce oven to 250°F and continue baking for 4 to 5 minutes or until slightly browned and crisp. Makes about 4 cups chips.
5. Preheat oven to 425°F.
Sprinkle filets with seasoning, salt and pepper. Place egg whites and breadcrumbs into 2 separate bowls. Dip filets into egg white, then roll in breadcrumbs and place into shallow cooking pan. Bake for 6 minutes. Serve each filet with 1 cup chips.
