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Spicy Oven-Baked Fish and Sweet Potato Chips

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Servings: 4
  • Course: Main Dish

Any type of white fish will work for this recipe. The crispy, spicy fish pairs perfectly with homemade sweet potato chips.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Aluminum Foil to keep clean up easy!

Ingredients

  • 1 pound fresh or frozen white fish fillets, about 1/2-inch thick
  • Nonstick cooking spray
  • 1 pound sweet potatoes, cut into 1/4- to 1/2-inch sticks
  • 1 tablespoon olive oil
  • 1 teaspoon seafood seasoning
  • 2½ teaspoons chili powder, divided
  • ¾ teaspoon salt, divided
  • ⅓ cup milk
  • ⅓ cup all-purpose flour
  • ⅓ cup fine dry breadcrumbs
  • 1 teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 2 tablespoons butter, melted
  • Lemon wedges and fresh parsley (optional)
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

Thaw fish, if frozen. Cut fish into 3- x 2-inch pieces. Cover and chill until needed.

Step 2

Preheat oven to 425°F. Line a large rimmed baking sheet with Reynolds Wrap® Aluminum Foil; set aside.

Step 3

For chips, pat potatoes dry with paper towels; place sweet potatoes in a large bowl. Add olive oil, seafood seasoning, 1/2 teaspoon chili powder and 1/2 teaspoon salt. Toss to coat. Arrange potatoes in a single layer on one half of the prepared baking sheet. Bake for 10 minutes.

Step 4

Meanwhile, for fish, place milk in a shallow dish. Place flour in another shallow dish. In a third shallow dish, combine breadcrumbs, remaining 2 teaspoons chili powder, paprika and 1/4 teaspoon each salt and pepper. Add melted butter; stir until combined.

Step 5

Dip fish pieces in milk; coat with flour. Dip again in the milk, then in the breadcrumb mixture. Remove baking sheet from oven. Using a spatula, carefully turn potatoes over.

Step 6

Place fish on the other half of the hot baking sheet; return to oven. Bake for 10 to 15 minutes more or until potatoes are golden brown and fish flakes easily with a fork. Serve fish with lemon wedges and fresh parsley, if desired.

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