Fish Fingers with Chips

Place 150g potatoes (cut into thick chips) on a baking tray and lightly spray with oil. Bake in oven preheated to 180°C or 160°C fan-forced until tender. Cut 150g firm white fish fillet into thick pieces. Coat with 1 tbs plain flour and dip into 1 egg white (whisked). Coat with 30g panko breadcrumbs. Lightly spray with oil and bake with chips until golden and cooked through. Combine 1 tbs low-fat mayonnaise with 1 tsp each of finely chopped capers, gherkin and fresh flat-leaf parsley. Serve mayonnaise mixture with chips, fish, lemon wedges and a leafy green salad.