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2 lbs potatoes, scrubbed, and cut into wedges
1 1/2 tablespoons olive oil
75 g fresh white breadcrumbs
25 g fine cornmeal
1/2 teaspoon paprika
700 g skinless boneless haddock fillets or 700 g cod fish fillets
2 tablespoons flour, seasoned with
salt and pepper
1 egg white, beaten
nonstick cooking spray

Breheat oven to 220 degrees Celsius Blanch potatoes by putting them in a large pan of salted water and bring to boil. Drain well.
Tip potatoes in a shallow baking tray, drizzle with olive oil and mix until evenly coated with oil. Arrange wedges in single layer, sprinkle with salt. Cook 35 minutes, turning occasionally, until golden and crisp.
Meanwhile, prepare the fish. Mix together the breadcrumbs, cornmeal, and paprika in a bowl. Dip haddock or cod fillets into the flour, shake well to remove excess, then into egg white, and finally into the crum mixture until evenly coated.
Place on baking sheet sprayed with cooking spray. Cook 12-15 minutes until cooked through and golden. Serve with chips.