I wish this picture properly portrayed how AWESOME these sandwiches are. I’ve been craving fish and chips lately but wanted it to be slightly healthier if I was going to make it at home. Fresh, thick pieces of cod coated in crushed salt and vinegar chips and baked until crispy on the outside and tender on the inside. Slather a roll (whole wheat for health!) with mayo seasoned with old bay and go to town.
And, yes, I realize that instead of frying (to be healthier), I just coated it in already fried things (chips), but it’s the kind of girl math that works for me.
Salt and Vinegar Crusted Oven-Fried Fish Sandwiches with Old bay Mayo
Just the Tip / Inspired by How Sweet Eats
What I used:
- 1 1/2 – 1 3/4 pounds fresh cod, cut into 4 pieces
- 2 egg whites, beaten until frothy
- 2 cups crushed salt and vinegar chips (don’t annihilate them, just a moderate crush)
- salt and pepper
- 4 whole wheat rolls
- 1/2 cup mayo
- 1 tbsp old bay
- juice of 1/2 lemon
What I did:
- Preheat oven to 425. Lay a baking rack on top of a baking sheet and spray the rack with cooking spray.
- Season the fish with salt and pepper on both sides. Dip each piece of fish in the egg whites, then in the crushed chips, coating well. Lay the fish on the baking sheet and bake for 15-20 minutes (mine was ready at 15).
- While the fish cooks, mix the mayo with the old bay and set aside. Toast the rolls, slather on the mayo, squeeze some lemon juice on the fish, and serve.