18 18
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
35 minutes
1½ LB RED-SKINNED POTATOES, SCRUBBED AND CUT IN 1-IN. CHUNKS
1 CUP (4 OZ) SHREDDED CHEDDAR
½ CUP MILK
¼ CUP THINLY SLICED SCALLIONS
¼ TSP SALT
¼ TSP PEPPER
1 LARGE EGG
1 LB FLOUNDER OR SOLE FILLETS, CUT IN 1-IN.-WIDE STRIPS
1¼ CUPS CRUSHED BAKED POTATO CHIPS
¾ TSP PAPRIKA
¾ TSP SALT
½ CUP TARTAR SAUCE
¾ CUP GRAPE OR CHERRY TOMATOES, CUT UP
Heat oven to 450°F. Set a wire rack on a foil-lined (for easy cleanup) rimmed baking sheet; coat rack with nonstick spray.
Cook potatoes in lightly salted boiling water 10 to 15 minutes until tender. Drain; return to pot and mash with a potato masher. Add cheese; stir until melted. Add milk, scallions, salt and pepper; stir to blend. Cover to keep hot.
While potatoes cook, beat egg in a bowl until foamy. Add fish strips; toss to coat. In another bowl, mix crushed chips, paprika and salt. Put a few fish strips at a time into chip mixture. Using a fork, toss strips to coat. Place on prepared rack.
Bake 10 minutes, or until coating is crisp and fish is cooked through. With a broad spatula, transfer fish to a platter.
Mix tartar sauce and tomatoes. Serve with the fish.
Sautéed sugar snap peas
CALORIES 643 TOTAL FAT 32G SATURATED FAT 10G CHOLESTEROL 153MG SODIUM 1,254MG
TOTAL CARBOHYDRATES 52G DIETARY FIBER 5G PROTEIN 37G
