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Sheet Pan Fish and Chips
Ingredients
  • 2 pounds unpeeled purple potatoes or sweet potatoes, scrubbed, cut lengthwise into ½ to ⅓inch wedges
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt, divided
  • Freshly cracked black pepper
  • 1 egg white, beaten
  • 1 tablespoon water
  • 2 cups whole wheat panko
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 ½ lb fresh or frozen (thawed) white fish fillets, cut into fingers
  • ½ cup plain 2% Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped parsley
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