Try a Lighter Take on Longoria's London Fareeat like eva
Eva Longoria had to travel to London for fish and chips, but you can make them at home with this healthier recipe.
Eva Longoria recently hopped across the pond to attend the Global Gift Gala in London with Victoria Beckham and beauty expert Ken Paves. Before putting on her glamorous black-tie gown, the “Desperate Housewives” actress was able to spend the day sightseeing and digging into local fare, like the classic British dish fish and chips.
The combination of tender, flaky fish and crispy potatoes can’t be beat, especially during the cold winter months. That said, the deep-fried specialty isn’t exactly what we’d call “health food.” Baking the ingredients at a high temperature results in the same crispy texture of the original with only a fraction of the calories and fat, making for a healthier alternative. Try it for yourself at home by following this Food Network recipe:
Baked Fish and Chips
(slightly adapted from the Food Network Magazine)
For the “Chips”
3 medium russet potatoes
Extra-virgin olive oil
Pinch of cayenne pepper
For the Fish:
Extra-virgin olive oil or cooking spray
2 3/4 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)
Preheat oven to 450°F. Cut the potatoes into ¼” sticks and toss with olive oil (enough to coat the potatoes), cayenne pepper, and healthy amount of kosher salt. Spread potatoes onto baking sheet in an even layer and bake until browned and crisp, about 25 to 30 minutes. Season with additional salt to taste.
While the potatoes are baking, brush a second baking sheet with a thin coat of olive oil (or spray with cooking spray). Whisk the egg whites in a medium-sized shallow dish with a pinch of salt until frothy. In a separate dish or plate, add the panko breadcrumbs and season with salt and pepper.
Dip the fish in the egg whites then drench in the breadcrumb mixture. Place the fish pieces on the baking sheet and bake on the bottom rack until just cooked through, about 12 minutes. Season with additional salt and pepper before serving with tartar sauce and/or malt vinegar, if desired.
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