Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 lb. shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Cooking spray
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tbsp. lemon juice
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut the fish fillets into bite-sized pieces and set aside.
3. In a shallow dish, mix together flour, garlic powder, paprika, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a food processor or blender, pulse together the shrimp, panko breadcrumbs, and Parmesan cheese until the mixture resembles coarse sand.
6. Dip each piece of fish into the flour mixture, then into the beaten eggs, and finally into the shrimp and breadcrumb mixture, pressing the mixture onto the fish to coat well.
7. Place the coated fish pieces on the prepared baking sheet and spray with cooking spray.
8. Bake for 15-20 minutes, or until the fish is cooked through and the shrimp and breadcrumb coating is golden brown and crispy.
9. While the fish is baking, make the garlic aioli by whisking together mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl.
10. Serve the baked fish and shrimp chips hot with the garlic aioli on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 27g
- Carbohydrates: 32g
- Protein: 38g
- Sodium: 1380mg
Substitutions for ingredients:
- Instead of white fish, you can use salmon or any other firm-fleshed fish.
- Instead of shrimp, you can use crab meat or lobster meat.
- Instead of all-purpose flour, you can use cornstarch or rice flour.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
- Instead of Parmesan cheese, you can use cheddar cheese or nutritional yeast.
Variations:
- Add some cayenne pepper or hot sauce to the shrimp and breadcrumb mixture for a spicy kick.
- Use different seasonings in the flour mixture, such as cumin, chili powder, or dried herbs.
- Serve the baked fish and shrimp chips with tartar sauce or cocktail sauce instead of garlic aioli.
Tips and tricks:
- Make sure to pat the fish dry with paper towels before coating it in the flour mixture to help the coating adhere better.
- If you don't have a food processor or blender, you can crush the shrimp and breadcrumbs together in a plastic bag using a rolling pin.
- For extra crispy coating, spray the fish pieces with cooking spray again halfway through baking.
- If you want to make this recipe gluten-free, use gluten-free flour and breadcrumbs.
Storage instructions:
- Store any leftover baked fish and shrimp chips in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the baked fish and shrimp chips, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the baked fish and shrimp chips on a platter with the garlic aioli in a small bowl in the center.
- Garnish the platter with lemon wedges and fresh parsley.
Pairings:
- Serve the baked fish and shrimp chips with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Roasted asparagus
- Garlic roasted potatoes
- Caesar salad
- Grilled corn on the cob
Troubleshooting advice:
- If the shrimp and breadcrumb coating is not sticking to the fish, try pressing the coating onto the fish more firmly.
- If the coating is getting too brown before the fish is cooked through, cover the baking sheet with foil halfway through baking.
Food safety advice:
- Make sure to handle raw fish and shrimp carefully to avoid cross-contamination.
- Cook the fish and shrimp to an internal temperature of 145°F to ensure that they are safe to eat.
Food history:
- Fish and chips is a classic British dish that originated in the 19th century. It consists of battered and deep-fried fish served with chips (French fries).
Flavor profiles:
- The baked fish and shrimp chips are crispy and crunchy on the outside, with tender and flaky fish on the inside. The garlic aioli adds a creamy and tangy flavor to the dish.
Serving suggestions:
- Serve the baked fish and shrimp chips as an appetizer or a main course for a casual dinner party or a family meal.
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