- 11⁄2 lb red-skinned potatoes, scrubbed and cut in 1-in. chunks
- 1 cup (4 oz) shredded Cheddar cheese
- 1⁄2 cup milk
- 1⁄4 cup thinly sliced scallions
- 1⁄4 tsp salt
- 1⁄4 tsp pepper
- 1 large egg
- 1-lb flounder or sole fillets, cut in 1-in.-wide strips
- 11⁄4 cups crushed baked potato chips
- 3⁄4 tsp paprika
- 3⁄4 tsp salt
- 1⁄2 cup tartar sauce
- 3⁄4 cup grape or cherry tomatoes, cut up
1. Heat oven to 450°F. Set a wire rack on a foil-lined (for easy cleanup) rimmed baking sheet; coat rack with nonstick spray.
2. Cook potatoes in lightly salted boiling water 10 to 15 minutes until tender. Drain; return to pot and mash with a potato masher. Add cheese; stir until melted. Add milk, scallions, salt and pepper; stir to blend. Cover to keep hot.
3. While potatoes cook, beat egg in a bowl until foamy. Add fish strips; toss to coat. In another bowl, mix crushed chips, paprika and salt. Put a few fish strips at a time into chip mixture. Using a fork, toss strips to coat. Place on prepared rack.
4. Bake 10 minutes, or until coating is crisp and fish is cooked through. With a broad spatula, transfer fish to a platter.
5. Mix tartar sauce and tomatoes. Serve with the fish.
Source: Woman's Day - April 1st 2006
