Month 6 day 2: Fake fried chicken

Ah, I forgot to mention which magazines I have this month:

• Food Network Magazine, July/August 2010
• Cooking Light, July 2010
• Cooking Light, July 2011
• Saveur, June/July 2012

Just four, and even so I don't think I will have time to visit Saveur what with all the traveling. Although from this issue I have previously made a moqueca dish we love-- flavorful and not too difficult. 

Today I made:

Baked Fish Chicken and Chips pasta with EVOO and parmigiano-reggiano, heavily adapted from Food Network Magazine, July/August 2010

You may notice something missing from this meal. And from my lunch, which was a Sebastian's turkey and cheese crepe. That is, I haven't consumed a single vegetable all day, Dr's orders. I'm about to embark on a preparation for a medical test, but I've decided to think of it as a cleanse that yuppies or hippies might spend hundreds of dollars for the privilege of doing. Anyway, for a few days before you are instructed to avoid any vegetables, fruits, nuts, whole grains and eat only meat, dairy, plain pasta, white bread, cakes, and candy. Essentially, exactly the opposite of what you are normally advised to do. I am glad that I am not vegan or this would be difficult. Even just finding recipes that are low-residue is difficult. Can you use things like garlic? What about the cracked pepper that I used? Anyway, rice krispies were explicitly allowed, so I decided to go ahead with this. I went shopping after the fish stand was closed, and also I don't think potatoes are allowed (although "whipped potatoes" are) so I went with chicken fingers instead of fish and chips.
This is very, very easy to make and comes out nice and crispy. Absurdly, this calls for 2 tsp of salt to be mixed in with the crushed cereal; I added much less and it was still way too much. In that regard it did seem like a fairly decent mockup of a fast food chicken nugget. It also didn't need all 3 egg whites, although I might not have made as many pieces as 1.5 lbs of fish would make.
I think I will keep this recipe, because I do like fish and chips but I hate to deep fry. (1. it is wasteful OR you end up frying everything for a few days and that's disgusting 2. it usually seems heavily dangerous, at least in the pans I have on the stove I have). I look forward to trying it actually with fish. Although isn't part of the goodness of fish and chips the extra bit of oil that finds its way in between the crust and the fish?