Oven Fish 'n' Chips

1 T. Olive Oil
1/2 tsp. pepper, divided
2 medium baking potatoes, peeled
3 T. all-purpose flour
1 egg
1 T. water
1/3 c. crushed corn flakes
1-1/2 tsp. grated Parmesan cheese
Dash cayenne pepper
1/2 lb. fresh or frozen Haddock fillets, thawed (catfish or cod would work too)
Tarter Sauce, optional

In a medium bowl, combine the oil and 1/8 tsp. pepper. Cut potatoes lengthwise into 1/2-inch strips. Add to oil mixture and toss to coat (use a zip lock). Place on a baking sheet coated with non-stick cooking spray. Bake @ 425 F for 25-30 minutes or until golden and crisp.

Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another bowl, beat egg and water. In a third bowl combine corn flakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixtuer and coat with crumbs.

Place on a baking sheet coated with non-stick cooking spray. Bake at 425 F for 10-15 minutes or until fish flakes easily with a fork. Serve with potatoes ("chips") and tarter sauce if desired.

Yield: 2 servings