Chips:

2 tbsp. olive or vegetable oil
1/4 tsp. pepper
4 medium baking potatoes (1 lb.), peeled

Fish:

1/4 tsp. pepper
1 egg or egg substitute equivalent
2 tbsp. water
2/3 c. crushed cornflakes
1 tbsp. grated Parmesan cheese
1/8 tsp. cayenne pepper
1 lb. frozen haddock fillets, thawed
Tartar sauce, optional

In a medium bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-inch strips. Add to oil mixture; toss to coat. Place on greased 15x10x1-inch baking pan.

Bake uncovered at 425°F for 25 to 30 minutes or until golden brown and crisp.

Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and coat with crumb mixture. Place on a greased baking sheet.

Bake at 425°F for 10 - 15 minutes until fish flakes. Serve with chips and tartar sauce.

Yield: 4 servings.

Diabetic Exchanges: 3 very lean meat, 2 starch.