Fish and chips are traditionally sold wrapped in paper to soak up excess grease.
Serve with coleslaw and malt vinegar or lemon wedges.
Set a wire rack on another large baking sheet; coat with cooking spray.
Place potatoes in a colander.
Thoroughly rinse with cold water, then pat dry completely with paper towels.
Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl.
Spread on the baking sheet without the rack.
Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag.
Transfer to a shallow dish.
Place on the prepared wire rack.
Coat both sides of the breaded fish with cooking spray.
For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic.
For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
