INGREDIENTS
Potato Chips:
- 2 Russet potatoes, washed, with skin on
- 2-3 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon ZA’ATAR (optional)
- 1 – 1.5 lb. Cod fish (or any other firm white fish)
- 2 egg whites, bitten
- 1 cup Panko or breadcrumb
- 1/3 cup parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric
- 2 tablespoons chopped fresh parsley
- 2 – 3 tablespoons olive oil
RECIPE INSTRUCTIONS
Potato Chips:
Preheat the oven to 375 degrees F. Slice the potatoes very thin (1/8 in) using a knife or a mandolin. With a paper towel, dry out the potato slices. Add the seasonings and olive oil and toss well. Lay the potatoes slices on a parchment paper lined baking tray. Bake potatoes chips in the preheated oven until they are golden brown, flipping each one as needed. Keep an eye on them.
Fish:
Preheat oven to 400 degrees F. In a bowl, mix the panko, cheese, salt, garlic powder, turmeric, parsley and olive oil. Set aside.
Cut the fish into strips, about 1 inch thick. Deep the fish into the egg whites and then to the breadcrumb mixture, pressing down firmly. Lay fish sticks on a parchment lined baking tray and bake in the preheated oven for about 20 minutes or until golden brown on both sides, turning fish over once half way through.
Plate fish and chips on a platter with lemon edges and your favorite dipping sauce.
