Fish and Chips

INGREDIENTS:

2 cups multigrain loaf, cubed

1 extra large sweet potato, peeled

4 3- to 4-oz white fish filets (such as Alaskan pollock)

1/2 tsp Cajun seasoning or paprika

Sea salt and fresh ground black pepper, to taste

2 egg whites

INSTRUCTIONS:

ONE: Preheat oven to 350°F.

TWO: Bake bread cubes on a baking sheet for 10 minutes or until toasted. Leave oven on and at the same temperature.

THREE: Using a food processor fitted with a standard blade, grind break cubes into about 1 1/2 cups breadcrumbs, about 3 minutes.

FOUR: Using a mandolin, slice sweet potato into paper-thin slices. (If you don't have a mandolin, thinly slice with a knife.)
Lay sweet potato slices on baking sheets lined with parchment paper or aluminum foil. Bake at 350°F for about 8 minutes. Then reduce oven to 250°F and continue baking for 4 to 5 minutes or until slightly browned and crisp. Makes about 4 cups chips.

FIVE: Preheat oven to 425°F.

SIX: Sprinkle filets with seasoning, salt and pepper. Place egg whites and breadcrumbs into 2 separate bowls. Dip filets into egg white, then roll in breadcrumbs and place into shallow cooking pan. Bake for 6 minutes. Serve each filet with 1 cup chips.