My husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot better—who knew? —Michelle Lucas, Cold Spring, Kentucky
Ingredients
- 1/2 cup reduced-fat sour cream
- 2 tablespoons chopped dill pickle
- 1 tablespoon dill pickle juice
- 1/8 teaspoon pepper
- fries:
- 4 large potatoes (about 2 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- fish:
- 1-1/2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large egg whites, beaten
- 4 cod fillets (4 ounces each)
- Cooking spray
- Lemon wedges
Directions
- Arrange an oven rack at lowest rack setting; place another rack in middle of oven. Preheat oven to 425°. In a small bowl, mix sour cream, chopped pickle, pickle juice and pepper. Refrigerate, covered, until serving.
- Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry. In a large bowl, toss with oil, salt and pepper; transfer to a baking sheet coated with cooking spray. Bake on bottom oven rack until golden brown and tender, 30-35 minutes, turning once.
- For fish, in a shallow bowl, mix bread crumbs, garlic powder, onion powder, salt and pepper. Place egg whites in a separate shallow bowl. Dip fish into egg whites, then into crumb mixture, patting to help coating adhere.
- Transfer to a baking sheet coated with cooking spray. Spritz fish with cooking spray. Bake on top oven rack 14-16 minutes or until fish just begins to flake easily with a fork. Serve with fries, sour cream mixture and lemon wedges.
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