Ingredients
2 tablespoons olive oil1/4 teaspoon pepper4 medium baking potatoes (1 pound), peeledFISH:1/3 cup all-purpose flour1/4 teaspoon pepper1/4 cup egg substitute2 tablespoons water2/3 cup crushed cornflakes1 tablespoon grated Parmesan cheese1/8 teaspoon cayenne pepper1 pound haddock filletsTartar sauce, optional
Preparation
In a large bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture; toss to coat. Place on a 15x10x1-in. baking pan that has been coated with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until golden brown and crisp.
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.
Place on a baking sheet that has been coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.
