- Preheat the oven to 200°C/Gas 6. Boil the chips in lightly salted boiling water for 5 minutes. Drain well, return to the pan and cover. Leave to cool slightly then shake the pan to roughen the edges a little.
- Line a baking tray with non-stick baking parchment and arrange the chips in a single layer. Spray with low calorie cooking spray and bake for 20 minutes or until golden.
- Meanwhile, arrange the fish fillets on another baking tray lined with non-stick baking parchment. Whisk the egg whites in a large bowl until they form soft peaks. Whisk the yolks in another bowl, add a pinch of salt and fold into the egg whites. Spoon the egg mixture over the fish and bake for 12-15 minutes or until the egg is lightly browned and the fish is cooked through.
- Season the fish and chips and serve with mushy peas and lemon wedges to squeeze over.
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