Puffed corn cereal and seasoned sweet potatoes set this dish apart from your typical fish and chips meal.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Thaw fish, if frozen. For slaw, in a medium bowl combine yogurt, green onions, lime juice, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in coleslaw mix. Cover and chill until ready to serve.

  • Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. Place sweet potatoes in the prepared pan. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt and the chili powder; toss to coat. Bake 20 to 25 minutes or until tender and brown.

  • Meanwhile, rinse fish; pat dry. In a shallow dish combine egg and the water. In another shallow dish combine crushed cereal and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip fish in egg mixture, then in cereal mixture, turning to coat.

  • In a 10-inch oven-going skillet heat the remaining 1 tablespoon oil over medium-high. Add fish; cook just until browned. Turn fish. Transfer skillet to oven. Bake 14 to 16 minutes or until fish flakes easily. Serve fish with sweet potatoes, slaw and lime wedges.

Nutrition Facts

366 calories; protein 29.1g 58% DV; carbohydrates 40g 13% DV; dietary fiber 6.1g 24% DV; sugars 9.2g; fat 10.3g 16% DV; saturated fat 1.8g 9% DV; cholesterol 103.3mg 34% DV; vitamin a iu 17675.1IU 354% DV; vitamin c 28.6mg 48% DV; folate 223.4mcg 56% DV; calcium 189.1mg 19% DV; iron 5.9mg 33% DV; magnesium 66.4mg 24% DV; potassium 967.8mg 27% DV; sodium 564.3mg 23% DV.