Shake and Bake fans will love this one. Both the fish and the potatoes get a coating so the meal is crisp, the fish stays nice and moist, and the potatoes (‘chips’) are just a little different. This is crunchy goodness !
280 calories per serving
2 large baking potatoes cut into 8 wedges each
1/4 c light zesty Italian dressing
1 pack extra crispy Shake n’ Bake
1 lb. tilapia filets (or any other white fish)
1/4 c light mayo
Preheat oven to 425 degrees. Mix potatoes with dressing and dust with ¼ c of the Shake n’ Bake. Spray a baking sheet with Pam and add the potatoes and bake 25 minutes. Spread mayo on fish and then dredge in the rest of the Shake n’ Bake to coat them evenly. Place fish in a wire rack sprayed with Pam and place that in the oven and bake 15 minutes or until done.