Healthy Baked Fish & Chips

While this recipe is a more high-calorie dinner that what I've been posting, with only 3.2 grams of saturated fat per serving, it is a very healthy alternative to the pub version.  On top of that, it tastes *so* much like the real thing that Mr. Kitchin didn't believe me when I told him it was all baked!  He said, "It's simply too delicious."  Makes four servings.  Recipe from FoodNetwork.com.

Ingredients for the Chips:

• Three Medium Russet Potatoes
• 1/4 Cup Light Olive Oil
• Cayenne Pepper to Taste
• Kosher Salt

Ingredients for the Fish:

• Canola Oil Cooking Spray
• 2 3/4 Cups Krispy Rice Cereal
• Kosher Salt and Ground Black Pepper to Taste
• 3 Large Egg Whites
• 1 1/2 Lbs. Skinless, Boneless Cod (or Other Firm White Fish) Cut into 2" x 4" Pieces

Directions:

• Position baking racks in the upper and lower thirds of the oven.
• Preheat oven to 450°
• Place a baking sheet on one of the racks to reheat.
• Prepare the chips: Cut the potatoes into 1/4" thick strips.
• Toss in mixing bowl with 1/4 cup olive oil and cayenne pepper.
• Lay flat on preheated baking sheet, covering with oil that remains in mixing bowl.
• Bake for 25 - 30 minutes on the top rack, turning once halfway through.
• Prepare the fish: Set a wire rack on a baking sheet and coat with cooking spray.
• Lightly crush the cereal in a bowl with your fingers.
• Add salt and pepper to the cereal and mix to distribute.
• In a separate bowl, whisk egg whites and pinch of salt until frothy.
• Dip fish strips in egg whites, then roll in cereal until well coated.
• Place strips on rack and spray with cooking spray (see picture below).
• Bake on lower rack for 12 minutes.
• When fish and chips have finished baking, season with salt and pepper and serve with malt vinegar, tartar sauce, or ketchup.