Southern-Style Fish and Chips

From the WW "Turnaround" Cookbook.  Definitely good for a Friday night dinner!

Southern-Style Fish and Chips
Serves: 4
Points: 7

Ingredients

1 1/4 pound red potatoes, scrubbed
3/4 tsp salt
1/2 tsp freshly ground pepper
1 large egg
1/4 cup cornmeal
2 tbsp finely chopped fresh parsley
4 (5-oz) skinless catfish filets
4 lemon wedges

Instructions

1) Arrange the racks to divided the oven into thirds.  Preheat the oven to 400 degrees.  Spray 2 baking sheets with canola oil nonstick spray.

2) Cut the potatoes into 2 x 1/2-inch sticks; rinse under cold water and pat dry with paper towels.  Spread in a single layer on top of one of the baking sheets, and spray with canola oil nonstick spray.  Bake on the top shelf until gold brown and crisp, about 30 minutes.  Season the potatoes with 1/4 tsp of the salt and 1/4 tsp of the pepper.

3) Meanwhile, lightly beat the egg in a shallow bowl.  On a sheet of wax paper, combine the cornmeal, parsley, the remaining 1/2 tsp salt and 1/4 tsp pepper.  Dip the catfish in the egg, then in the cornmeal mixture, pressing gently to coat.  Place on the second baking sheet and spray lightly with the nonstick spray. Bake on the bottom shelf until golden brown and just opaque in the center, 10-15 minutes.  Serve with the potatoes and lemon.