Ingredients:
For the Fish:
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2 Large Russet Potatoes
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4 tsp Australian Flake Sea Salt, divided
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1 lb White Fish (Cod or Halibut)
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¼ cup Flour
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3 Large Egg Whites, whipped
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2 tsp Sweet Smoked Chili Rub
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1 cup Panko Breadcrumbs
For the Sweet Sriracha Mayo:
Directions:
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Preheat oven to 425° F. Line a large rimmed baking sheet with parchment paper.
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Cut potatoes into fries by cutting them in half lengthwise, then cut each half into thirds and each third in half—season with 2 tsp salt and olive oil. Bake for 40 minutes, turning halfway through. Remove from the oven and make room for the fish.
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Meanwhile, create a breading station with three shallow bowls. The first bowl with the flour, the second with egg whites seasoned with sweet smoked chili rub, and the third with panko seasoned with 2 tsp salt.
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Cut fish into small 4-inch by 2-inch pieces. Dip fish into flour, then egg whites, then panko. Ensuring that the fish is completely coated during each step. Place fish on a baking sheet.
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Bake the potatoes and fish together for another 15 minutes, until the fish is golden brown and flakes easily with a fork.
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Mix all ingredients for sriracha mayo in a small bowl and serve with your fish and chips.
