Coconut Fish And Chips With Lemon Cilantro Mayo

• 2 1/4 lb potatoes, cut into 1/3 inch-thick French fries
• 1/4 cup desiccated coconut
• 1/2 cup stale breadcrumbs, toasted
• 2 tsp lemon zest
• 2 None large egg whites
• 1 tbsp low-fat milk
• 4 None perch fillets
• 351/4 cup all-purpose flour
• -1 None Lemon Cilantro Mayo
• 2/3 cup low-fat mayonnaise
• 1 tbsp finely chopped fresh cilantro
• 1 tbsp lemon juice

1. Preheat oven to 425u0b0F. Line 2 baking trays with parchment paper.
2. Arrange French fries in a single layer on 1 prepared tray and drizzle with olive oil. Roast for 40 mins, or until browned and crispy.
3. Meanwhile, combine coconut, breadcrumbs and lemon zest in a shallow bowl. Whisk egg whites and milk in another shallow bowl. Coat fish in flour, shaking off excess. Dip in egg whites then coat in breadcrumbs. Arrange on remaining tray and coat drizzle with oil. Cook for final 20 mins of French fries' cooking time.
4. Mix together ingredients for lemon cilantro mayo in a small serving bowl. Serve mayo with fish and chips.

potatoes, coconut, stale breadcrumbs, lemon zest, egg whites, milk, perch fillets, allpurpose flour, lemon cilantro, lowfat mayonnaise, fresh cilantro, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/34707 (may not work)