Everyone loves fish and chips and with this low-fat version you can have all of the flavour with none of the guilt.
- Cut 1.25kg unpeeled desiree potatoes into 1cm thick chips. Spray with olive oil and toss with salt. Spread over two trays lined with baking paper. Cook in oven preheated to 220°C for 35-40 minutes or until crisp and golden.
- Combine 1/4 cup plain flour, 1 egg with 2 tablespoons milk. Add 3/4 cup cornflake crumbs and coat 4 x 125g pieces boneless white fish in it. Transfer all chips to one tray and place on bottom rack. Reduce oven to 200°C.
- Cook fish on second tray for 12-15 minutes. Combine 1/2 cup low-fat mayonnaise, 1 tablespoon finely chopped capers, 1 teaspoon lemon rind and 1 tablespoon chopped parsley. Serve the sauce with the fish, chips and a tossed green salad.
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