Swap the batter for a cornflake crumb and the deep-frying for oven baking and you've got a healthy spin on a takeaway meal.
- 4 medium Pontiac or Desiree potatoes
- Olive oil spray
- 2 cups (60g) corn flakes
- 1 egg, lightly whisked
- Â½ cup (80g) wholemeal flour
- 600g boneless white fish fillets (such as whiting or flathead)
- 2 tablespoons low-fat natural yoghurt
- 2 teaspoons finely chopped flat-leaf parsley
- Preheat oven to 190ºC. Line an oven tray with baking paper.
- Cook the potatoes in a large saucepan of boiling water for 15 minutes or until almost tender. Drain well. Set aside to cool slightly.
- Cut the potatoes into wedges. Place on the lined tray and lightly spray with oil.
- Place the cornflakes into a large plastic bag and use a rolling pin to crush. Place in a shallow bowl. Place the egg and flour in separate bowls.
- Dip 1 fish fillet in the flour to lightly coat then dip in egg and cornflake crumbs to coat. Place on the lined tray with the potato. Repeat with remaining fish, flour, egg and crumbs.
- Bake for 15 minutes or until golden brown and cooked through.
- Meanwhile, combine the yoghurt and parsley in a small bowl. Place the fish and wedges on serving plates. Serve immediately with the yoghurt mixture.