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Crunchy Fish Sticks and Smashed Potatoes

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READ REVIEWS ()

15 mins total
15 mins prep

643 calories/serving

Recipe Filed Under
Fish, Potato, Vegetable, American, 30 Minute, Easy, Kid-Friendly, Dinner, Main Dish, Entertaining, Winter

Provided By: Woman's Day

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Ingredients

Serves:

11/2 lb red-skinned potatoes, scrubbed and cut in 1-in. chunks

1 cup (4 oz) shredded Cheddar cheese

1/2 cup milk

1/4 cup thinly sliced scallions

1/4 tsp salt

1/4 tsp pepper

1 large egg

1 -lb flounder or sole fillets, cut in 1-in.-wide strips

11/4 cups crushed baked potato chips

3/4 tsp paprika

3/4 tsp salt

1/2 cup tartar sauce

3/4 cup grape or cherry tomatoes, cut up

Directions

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.