About this recipe:From now on you can enjoy this delicious treat without worrying about the high fat content – the secret to golden chips is to coat them with egg white, not fat.
For the chips
650 g (1 lb 7 oz) baking potatoes, peeled
1 teaspoon oil
1 egg white
For the fish
4 tail fillets of cod or haddock, about 125 g (4½ oz) each
4 teaspoons reduced-fat mayonnaise
50 g (1¾ oz) fresh white breadcrumbs
1 tablespoon 70 per cent spread, melted
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
salt and black pepper
sprigs of fresh flat-leaved parsley and 1 lemon cut into wedges
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat the oven to 200°C (400°F, gas mark 6). Put a kettle on to boil.
Put the potatoes in a saucepan, cover with boiling water and cook gently for 5 minutes. Drain, then dry on kitchen paper. Cut each potato lengthways into slices about 2 cm (¾ in) thick, then cut each slice into two or three thick wedges.
Brush a nonstick baking tray with some of the oil. Beat the egg white until it is frothy. Toss the chips in the egg white, gently shake off any excess, then spread them out on the tray. Bake for 35 minutes, turning them over halfway through cooking.
Meanwhile, prepare the fish. Lightly oil another nonstick baking tray. Lay the fillets, skin side down, on the tray. Spread a teaspoon of the mayonnaise over each fillet.
Mix together the breadcrumbs, spread, cheese, herbs and season to taste. Spread the mixture evenly over the fish, pressing it in gently.
Bake the fish on the top shelf of the oven for the final 10-15 minutes of the chips’ cooking time. To serve, divide between four plates and garnish with sprigs of fresh parsley and lemon wedges.