Ingredient

Potatoes

• 1 lb potatoes (about 2 medium), cut as desired

• 2 Tbsp olive oil

• ¼ tsp pepper

Fish Coating

• ⅓ cup all‑purpose flour

• ¼ tsp pepper

• 1 large egg

• 2 Tbsp water

• ⅔ cup crushed cornflakes

• 1 Tbsp grated Parmesan cheese

• ⅛ tsp cayenne pepper

Fish

• 1 lb. haddock or cod fillets

For Serving

• Tartar sauce, optional

Directions

1. Bake the Potatoes Preheat oven to 425°F. Peel potatoes and cut lengthwise into ½‑inch slices; cut slices into ½‑inch sticks. In a large bowl, toss potatoes with olive oil and pepper. Spread onto a 15×10×1‑inch baking pan coated with cooking spray. Bake, uncovered, for 25–30 minutes, stirring once, until golden brown and crisp.

2. Prepare the Coating Stations In a shallow bowl, mix the flour and pepper. In a second bowl, whisk the egg with water. In a third bowl, combine the crushed cornflakes, Parmesan, and cayenne.

3. Coat the Fish Dip fish fillets in the flour mixture, coating both sides; shake off excess. Dip into the egg mixture, then into the cornflake mixture, pressing gently to help the coating adhere.

4. Bake the Fish Place coated fillets on a baking sheet coated with cooking spray. Bake for 10–12 minutes, or until the fish flakes easily with a fork.

5. Serve - Serve the crispy fish with the oven fries and tartar sauce, if desired.

Nutrition Facts —

1 Cornflake‑Crusted Fish Fillet

Calories: 210–260 Total Fat: 6–9 g Saturated Fat: 1–2 g Cholesterol: 55–70 mg Sodium: 260–340 mg Total Carbohydrates: 14–18 g Dietary Fiber: 0–1 g Sugars: 1–2 g Protein: 22–25 g