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Thaw fish, if frozen. Cut fish into 3 x 2-inch pieces. Rinse fish; pat dry with paper towels. Cover and chill until needed.
Preheat oven to 425°F. Line a large baking sheet with foil; lightly coat with cooking spray; set aside.
For chips, pat potatoes dry with paper towels; place sweet potatoes in a large bowl. Add olive oil, seafood seasoning, 1/2 teaspoon chili powder and 1/2 teaspoon salt. Toss to coat. Arrange potatoes in a single layer on one half of the prepared baking sheet. Bake for 10 minutes.
Meanwhile, for fish, place milk in a shallow dish. Place flour in another shallow dish. In a third shallow dish combine breadcrumbs, remaining 2 teaspoons chili powder, paprika and 1/4 teaspoon each salt and pepper. Add melted butter; stir until combined.
Dip fish pieces in milk; coat with flour. Dip again in the milk, then in the breadcrumb mixture. Remove baking sheet from oven. Using a spatula, carefully turn potatoes over. Place fish on the other half of the hot baking sheet; return to oven. Bake for 10 to 15 minutes more or until potatoes are golden brown and fish flakes easily with a fork. Serve fish with lemon wedges and fresh parsley, if desired.