Crispy Fish & Chips

Preheat oven to 400 degrees F. Thaw fish, if frozen. For slaw, in a medium bowl combine yogurt, green onions, lime juice, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in coleslaw mix. Cover and chill until ready to serve.

Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. Place sweet potatoes in the prepared pan. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt and the chili powder; toss to coat. Bake 20 to 25 minutes or until tender and brown.

Meanwhile, rinse fish; pat dry. In a shallow dish combine egg and the water. In another shallow dish combine crushed cereal and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip fish in egg mixture, then in cereal mixture, turning to coat.

In a 10-inch oven-going skillet heat the remaining 1 tablespoon oil over medium-high. Add fish; cook just until browned. Turn fish. Transfer skillet to oven. Bake 14 to 16 minutes or until fish flakes easily. Serve fish with sweet potatoes, slaw and lime wedges.