Oven Fish 'n' Chips

2 TBS olive oil
1/4 tsp pepper
4 medium baking potatoes (1 lb), peeled

Fish:
1/3 cup all-purpose flour
1/4 tsp pepper
1/4 cup egg substitute
2 TBS water
2/3 cup crushed cornflakes
1 TB grated Parmesan cheese
1/8 tsp cayenne pepper
1 lb haddock fillets (thawed if frozen)

Tartar sauce, optional

1. In a large bowl, combine oil and pepper. Cut potatoes lengthwise into a 1/2 inch strips. Add to oil mixture; toss to coat. Place on a 15 inch by 10 inch by1 inch baking pan coated with cooking spray. Bake, uncovered, at 425 degrees for 25 -30 minutes or until golden brown and crisp.

2. Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and roll in crumb mixture.

3. Place on a baking sheet coated with cooking spray. Bake at 425 degrees for 10-15 minutes or until fish flakes easily a with a fork. Serve with chips and tartar sauce if desired.

Serves 4

Nutritional info:
243 calories
2 g fat
0 g sat fat
67 mg chol
328 mg sod
28 g carb
0 g fiber
27 g pro