Directions

• Preheat oven to 450°F (230°C).
• Spray two nonstick baking sheets with vegetable oil spray.
• Scrub potatoes well to remove all dirt and cut out imperfections. Peeling is optional. Cut potatoes into long strips, about 1/2x1/2-inch (1x1cm) thick. Place in a bowl and pat dry with paper towels.
• Pour 1 Tbsp (15mL) oil over the potatoes and, with your hands, distribute oil evenly all over potatoes. Place potatoes on cookie sheets in one layer. Sprinkle with salt.
• Bake for 45 minutes, turning once or twice with a spatula to allow each side to brown.
• Place cornmeal and milk separately into two small dishes. Season cornmeal with salt and pepper.
• Cut fish into pieces that are approximately 2 inches (5cm) by 3 inches (8cm). Dip fish pieces into milk, then into cornmeal, making sure that all the fish is thoroughly coated.
• Spray a nonstick skillet with vegetable oil spray. Heat oil in skillet and fry fish, 2 - 3 pieces at a time, until crust is light brown, and fish becomes opaque. Transfer fish to an oven-proof dish and place in oven to keep warm until all fish is done.
• When potatoes are crisp and brown, remove from oven and place on a platter with fish pieces.
• Serve with lemon slices, and ketchup, if desired.