Spicy Baked Fish and Chips with Creole Ketchup

Spicy Baked Fish and Chips with Creole Ketchup: Crispy, spicy fish fillets and oven-baked fries served with Creole ketchup make a healthier alternative to conventional fish and chips.

This quick recipe for spicy breaded fish fillets and oven baked "chips" is not only simple to prepare, it's healthier than traditional fried fish and chips. The spicy coating on the fish lends plenty of flavor and cooking it quickly in a hot oven gives it enough crunch to keep you from missing the deep fried version. Serve with our Light and Creamy Coleslaw.

Spicy Baked Fish and Chips with Creole Ketchup

  • Ingredients:
  • 1-1/4 lbs tilapia or other mild white fish fillet about 1/2-inch thick
  • 1 egg
  • 2 tablespoons milk
  • 2 cups fine-textured corn flour
  • 1 to 2 tablespoons Creole spice blend (we used Zatarain's Big & Zesty)
  • 3 large baking potatoes, cut into 1/2-inch diameter fries
  • Salt and freshly ground black pepper
  • Vegetable oil
  • Vegetable cooking spray
  • For the Creole ketchup:
  • 1/2 cup bottled ketchup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon Creole spice blend

Preheat the oven to 450°F. Coat two cookie sheets with nonstick spray.

In a large bowl, toss the potatoes with salt and pepper and a drizzle of vegetable oil. Spread them in a single layer on one of the cookie sheets and bake until tender in the center and browned and crispy on the outside, about 20 to 30 minutes. Be sure to turn them once or twice for even browning.

While the fries bake, cut the fish fillets into 4 serving pieces. Rinse and pat dry. Place the corn flour in a shallow dish (a pie plate works well). Whisk the egg and milk together in another shallow dish.

Dip each piece of fish into the corn flour, shake off the excess and set aside on a plate. Next, dip each piece in the egg-milk mixture, then back into the corn flour again, pressing lightly with a fork to be sure the coating adheres.

Place the fish fillets on the second cookie sheet and spray them lightly with the vegetable cooking spray. Gently turn them with tongs and spray the other side. Bake for 6 to 8 minutes or until the fish flakes easily with a fork.

Mix the ketchup, vinegar and Creole spice blend together and place in a small serving bowl. Plate each piece of fish with a portion of fries and pass the ketchup at the table.

Makes 4 servings

comments & replies

Can you name some other white mild fish I could use in this recipe.

Haddock is an excellent choice of fish to use with this recipe. You can also use Pollock. Enjoy!!!

«  Orange-Glazed Olive Oil Cake with Fleur De Sel Oven-Grilled Roast Beef and Cheddar Sandwiches  »

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