Serves: 4 | Serving size: 2 fish strips, 1 cup potatoes

Ingredients:

• 4 cups potatoes (4 medium)
• 1 tablespoon oil (canola or vegetable)
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 fish fillets, thawed (wild salmon, about 3 oz. each)
• 3 cups cornflakes
• 1 egg
• 2 tablespoons water
• 1/3 cup flour

Directions:

1. The potatoes (chips) take longer to bake. Once they are in the oven, prepare the fish.
2. Preheat oven to 425°F.
3. Scrub potatoes under running water using a clean vegetable brush. Cut in half and then into 1/4 inch slices.
4. Combine potatoes, oil, salt, and pepper in a bowl. Stir so potatoes are covered with oil.
5. Spray a cookie sheet with cooking oil spray and lay slices out in a single layer.
6. Bake for 15 minutes. Turn potatoes over and bake for 15 minutes more (for a total of 30 minutes).
7. Cut each fillet into two strips.
8. Place cornflakes in a plastic ziplock bag. Crush by rolling a glass over the bag.
9. Beat egg and water together in a bowl.
10. Spray a cookie sheet with cooking oil spray. Put flour in a dish. Dip each strip into flour, then egg mixture, then cornflakes.
11. Place fish on the sheet and bake in oven for 15 minutes until fish is 145°F or flakes easily with a fork.

Nutrition information (per serving): 410 calories, 7g total fat, 1g saturated fat, 90mg cholesterol, 300mg sodium, 63g total carbohydrates, 6g fiber, 4g sugar, 26g protein

Recipe source: Spend Smart. Eat Smart. (spendsmart.extension.iastate.edu/recipes)