Ingredients:(Baked Fish and Chips)
3 medium russet potatoes (1 1/4 pounds)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
[For the Fish]
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)
Instructions:(Baked Fish and Chips)
Preheat the oven to 350 degrees F.
Toss the potato with olive oil, salt and black pepper on a sprayed large baking until well coated.
Bake for 20 to 25 minutes or until golden, slightly brown and fork tender.
Meanwhile whisk together the yoghurt and parsley until well combined and keep refrigerated before serving.
Add the bread in a food processor and process until finely crumbled.
Transfer the bread crumbs to a large plate.
Place the flour and egg white in two separate bowls.
Coat the the fish with the flour, shake off the excess, dip into the egg white, then roll in the breadcrumbs to make sure the fillet is well and evenly coated with bread crumbs.
Place the fish on a sprayed baking sheet or lined with parchment paper.
Once the potatoes are done, remove from the oven . Set aside.
Bake fish for about 15 minutes or until golden and fish flakes easily when tested with a fork in the thickest part.
Divide the fish and chips between the serving plates.
Serve warm with the yoghurt sauce.