Fish & Chips With Dipping Sauce

• 1/2 cup reduced-fat sour cream
• 2 tablespoons chopped dill pickle
• 1 tablespoon dill pickle juice
• 1/8 teaspoon pepper
• 4 large potatoes (about 2 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups panko (Japanese) bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large egg whites, beaten
• 4 cod fillets (4 ounces each)
• Cooking spray
• Lemon wedges

1. Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425u0b0. In a small bowl, mix sour cream, chopped pickle, pickle juice and pepper. Refrigerate, covered, until serving.
2. 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
3. coated with cooking spray. Bake on bottom oven rack until golden brown and tender, 30-35 minutes, turning once.
4. 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.
5. Transfer to a
6. 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.

sour cream, dill pickle, dill pickle juice, pepper, potatoes, olive oil, salt, pepper, bread crumbs, garlic, onion powder, salt, pepper, egg whites, cod fillets, cooking spray, lemon wedges

Taken from www.tasteofhome.com/recipes/fish-chips-with-dipping-sauce/ (may not work)