Devon's Cooking... Healthy Fish & Chips

I think that Dave and I are both fat kids at heart. We love pretty much all food and we often enjoy those delicious, but guilty pleasures like desserts, burgers, pasta, and fried goodness. In particular, we're partial to fish & chips... if I had my way (and a magical metabolism, a heart that could fend off heart disease and arteries that could resist the blocking qualities of fryin' oil) we would eat at Tin Fish (in downtown San Diego) weekly.

But in the absence of a magical metabolism, I always like to look for ways to enjoy our guilty pleasures without suffering from the guilt part (or the fat adult-ness that comes along with the guilt). Accordingly, tonight I made a much healthier version of fish and chips and though it didn't have quite the same crunch of a perfectly-fried piece of fish, it hit the spot!

HEALTHY FISH AND CHIPS
Ingredients
4 spray(s) olive oil cooking spray
1/4 tsp table salt, or more to taste (enough for potatoes and fish)
1/4 tsp black pepper, or to more taste (enough for potatoes and fish)
1/4 cup(s) fat-free skim milk
1 Tbsp Dijon mustard
1/4 cup(s) all-purpose flour
1 cup(s) fresh bread crumbs
20 oz raw tilapia
16 oz potato(es), peeled and cut into 8 wedges each

Directions: Preheat oven to 400ºF. Coat 2 large baking sheets with cooking spray.
Place potato wedges on one baking sheet and lightly coat with cooking spray; season to taste with salt and pepper. Bake until golden brown and tender, about 45 minutes.
Whisk milk and mustard together in a shallow dish. Place bread crumbs in another shallow dish and put flour in a third shallow dish. Season both sides of fish with salt and pepper. Place fish in flour and turn to coat. Place fish in milk mixture and turn to coat. Place fish in bread crumbs and turn to coat. Transfer fish to second prepared baking sheet and lightly coat with cooking spray. Bake fish until fork-tender, about 10 to 15 minutes. Serve fish and potato wedges with vinegar on the side. Yields 1 fillet, 4 potato wedges and 1 tablespoon of vinegar per serving.