Here in Buffalo, fish fries are a big deal. Every Friday during Lent almost every restaurant offers fish fry on the menu and it is a tradition to order them. You often can’t get in the door at places offering the best fish fries during this time of year. Most fish fries here are beer battered haddock and they’re usually served with fries, and if you’re lucky, coleslaw and macaroni salad. Sometimes you’ll even get a cup of soup and some bread. They’re almost always priced under $10. When we went to London, we had our share of fish and chips, which is essentially the same thing. I’ve never made fried fish at home. My mom recently shared a recipe from the Food Network Magazine for baked fish and chips, so I gave it a try.

It’s very simple to make. Buy 1 and  1/2 lbs of haddock. Preheat the oven to 450. Whisk 3 egg whites until frothy and season with a pinch of salt. Use 2 and 3/4 cups crispy rice cereal and lightly crush it with your fingers in a bowl. Add some salt and pepper.  Place a rack on a baking sheet and spray with cooking spray. Dip the fish in the egg white, then in the cereal. Place on the rack, spray the fish with cooking spray, and bake for 12 minutes.

This turned out ok. The cereal was definitely crunchy, but we all agreed it was just lacking in flavor. I squeezed lemon juice on mine and that helped, but somehow it did not compare to beer battered fish! Dude Martha, who ate fish and chips at just about every single meal across the UK did not like at all (even after dumping ketchup on it). So I don’t think I would make this again.