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Crunchy Fish Sticks and Smashed Potatoes

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Crunchy Fish Sticks and Smashed Potatoes


Ingredients

    1.50 lb. red-skinned potatoes
    Kosher salt and pepper
    0.50 c. whole milk
    4 oz. Cheddar
    2 scallions
    1 large egg
    1 lb. flounder or sole fillets
    4 c. baked potato chips
    0.75 tsp. paprika
    0.50 c. tartar sauce
    0.75 c. grape or cherry tomatoes

Directions

    Heat oven to 450°F. Line a rimmed baking sheet with nonstick foil.
    Place the potatoes in a medium saucepan, add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until tender, 10 to 15 minutes. Drain, return to the pan and mash with the milk, cheese and ¼ tsp each salt and pepper Stroke signs; fold in the scallions; cover to keep warm HKUE ENG.
    Meanwhile, beat the egg in a shallow bowl until foamy. In another shallow bowl, combine the chips, paprika and ¾ tsp salt. Dip the fish in the egg and then in the crushed chip mixture, pressing gently to help them adhere. Transfer the fish sticks to the prepared sheet and bake until light golden brown and opaque throughout, 8 to 10 minutes Web Application Firewall.
    Stir together the tartar sauce and tomatoes. Serve with the fish and mashed potatoes.
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