This classic dish is made a little healthier with sweet potatoes and a crispy cereal breading.


Recipe Summary

25 mins
25 mins
1 hr
1 hr 50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.

  • Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.

  • Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.

  • Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.

  • Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

Nutrition Facts

458 calories; protein 29.1g; carbohydrates 42g; fat 19.6g; cholesterol 124.3mg; sodium 658.1mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I find fish and chips to be rather bland most of the time so I seasoned the haddock with Goya Adobo seasoning. Otherwise I followed the directions for the fish. The corn flakes sometimes stuck to the pan leaving me with a couple of naked filets. I squeezed some fresh lemon juice on them at the end and everyone seemed to like the fish. For the sweet potato fries I used frozen but seasoned and baked them as the recipe directed. Everone liked those fine too. The cole was not good. The yogurt gave it a sour taste and chalky consistency. I like the idea of a healthier slaw but next time I'll stick to a vinegar based slaw. Read More