Oven Fried Fish and Sweet Potato Chips with Curry Dip

I’ve found the secret to really crispy oven fried fish!  And it’s double dredging!  The exterior is actually crunchy and satisfying. I use hot sauce and cayenne to give the fish some kick, but you can omit the two if you’d like. I served the fish with baked sweet potato fries and curry dip (recipe can be found here).

Oven Fried Fish and Sweet Potato Chips with Curry Dip
Serves 2
Total Time: 35 minutes

• Nonstick cooking spray
• 2 large eggs, beaten
• 2 teaspoons Dijon mustard
• 2 teaspoons hot sauce
• small pinch of salt and pepper
• 2 cod, haddock, pollack or catfish fillets, patted dry with paper towels

Dry ingredients
• 3/4 cup panko bread crumbs
• 2 tablespoons wheat germ (sub flour)
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Preheat the oven to 475°F (the higher temperature will help crisp the fish).

Cover a sheet tray with aluminum foil. Spray it with nonstick cooking spray.  In a pie plate or shallow bowl, whisk the eggs, mustard, hot sauce, and salt and pepper together until thoroughly combined.

Add the dry ingredients to another pie plate and whisk to combine.

Dredge the fish twice (wet mixture, dry mixture, wet mixture then dry again, patting the breading on so it adheres). Spray both sides of the fish with cooking spray to help brown and crisp up the coating. Arrange on the baking sheet.

Put on the upper rack of the oven and bake until the fish is golden and crisp, about 8 minutes.

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