Recipes Seafood Fish Crispy Fish and Chips 3.0 (1) 1 Review 2 Photos This classic dish is made a little healthier with sweet potatoes and a crispy cereal breading. Submitted by oldmanwendel Updated on April 4, 2019 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 25 mins Additional Time: 1 hr Total Time: 1 hr 50 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Nonstick cooking spray ½ cup plain fat-free Greek yogurt ¼ cup sliced green onions 2 teaspoons lime juice 1 teaspoon kosher salt, divided ½ teaspoon black pepper, divided 3 cups shredded coleslaw mix 1 pound sweet potatoes, cut into 1/2-inch wedges 2 tablespoons olive oil, divided 1 teaspoon chili powder 4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick 1 egg, lightly beaten 1 tablespoon water 2 ½ cups puffed corn cereal or corn flakes, crushed Directions Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray. Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour. Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes. Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat. Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw. I Made It Print Nutrition Facts (per serving) 458 Calories 20g Fat 42g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 458 % Daily Value * Total Fat 20g 25% Saturated Fat 4g 19% Cholesterol 124mg 41% Sodium 658mg 29% Total Carbohydrate 42g 15% Dietary Fiber 6g 23% Total Sugars 6g Protein 29g 58% Vitamin C 22mg 25% Calcium 102mg 8% Iron 2mg 13% Potassium 933mg 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.