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1
Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available.
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2
Place a baking sheet on one of the racks to preheat.
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3
Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks.
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4
Toss with the olive oil and cayenne in a bowl.
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5
Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer.
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6
Use a rubber spatula to scrape any oil from the bowl over the potatoes.
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7
Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes.
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8
Season with salt.
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9
Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray.
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10
Lightly crush the cereal in a bowl with your fingers.
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11
Add 2 teaspoons salt, and black pepper to taste.
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12
In another bowl, whisk the egg whites and a pinch of salt until frothy.
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13
Dip the fish in the egg whites, then roll in the cereal crumbs to coat.
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14
Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
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15
Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes.
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16
Season with salt and black pepper.
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17
Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.
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18
Per serving: Calories 442; Fat 15 g (Saturated 2 g); Cholesterol 63 mg; Sodium 1,015 mg; Carbohydrate 37 g; Fiber 2 g; Protein 37 g
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19
Photograph by Andrew Mccaul
