Ingredients
1/2 cup reduced-fat sour cream2 tablespoons chopped dill pickle1 tablespoon dill pickle juice1/8 teaspoon pepperFRIES:4 large potatoes (about 2 pounds)2 tablespoons olive oil1/2 teaspoon salt1/4 teaspoon pepperFISH:1-1/2 cups panko bread crumbs1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon salt1/2 teaspoon pepper2 large egg whites, beaten4 cod fillets (4 ounces each)Cooking sprayLemon wedges
Preparation
Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425°. In a small bowl, mix sour cream, chopped pickle, pickle juice and pepper. Refrigerate, covered, until serving.
Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry. In a large bowl, toss with oil, salt and pepper; transfer to a baking sheet coated with cooking spray. Bake on bottom oven rack until golden brown and tender, 30-35 minutes, turning once.
For fish, in a shallow bowl, mix bread crumbs, garlic powder, onion powder, salt and pepper. Place egg whites in a separate shallow bowl. Dip fish in egg whites, then in crumb mixture, patting to help coating adhere.
Transfer to a baking sheet coated with cooking spray. Spritz fish with cooking spray. Bake on top oven rack 14-16 minutes or until fish just begins to flake easily with a fork. Serve with fries, sour cream mixture and lemon wedges.
