Fish 'n' Chips for the Diabetic

Denise in da Kitchen's Note:

From TOH Cooking for 2. These crunch fillets have just the right "kick" to them for my DH. Paired with a salad or "skinny" cole slaw, he can still have his fish 'n chips!

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

• 1 tablespoon olive oil
• ¼ teaspoon pepper , divided
• 2 medium baking potatoes , peeled
• 3 tablespoons all-purpose flour
• 1 egg
• 1 tablespoon water
• 1⁄3; cup crushed corn flakes
• 1 ½ teaspoons grated parmesan cheese
• 1 dash cayenne pepper
• ½ lb haddock fillet
• tartar sauce (optional)

Directions:

1. In a medium bowl, combine oil and 1/8 teaspoon pepper.
2. Cut potatoes lengthwise into 1/2-in. strips.
3. Add to oil mixture and toss to coat.
4. Place on a baking sheet coated with nonstick cooking spray.
5. Bake at 425 degrees for 25-30 minutes or until golden brown and crisp.
6. Meanwhile, in a shallow bowl, combine flour and remaining pepper.
7. In another bowl, beat egg and water.
8. In a third bowl, combine cornflakes, Parmesan cheese and cayenne.
9. Dredge fillets in flour, then dip in egg mixture and coat with crumbs.
10. Place on a baking sheet coated with nonstick cooking spray.
11. Bake at 425 degrees for 10-14 minutes or until fish flakes easily with a fork.
12. Serve with chips and tartar sauce if desired.