Step 1

Preheat your oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper. Move your oven tray to the top third of your oven. Cut the potatoes into wedges, put them into a pot, and cover them with water. Bring the pot to a boil then reduce the heat and simmer the potatoes for 5 minutes.

Step 2

Drain the potatoes through a colander and let them steam dry for at least 5 minutes. Transfer the potatoes to one of the parchment paper-lined baking sheets. If they feel wet at all, let them steam for a few minutes more. Toss them with oil, salt, and pepper then spread them out evenly on the baking sheet and put them into your oven. After 20 minutes, flip the potato wedges over and bake them for another 20-30 minutes, or until they are crispy.

Step 3

While the potatoes are cooking, prepare the fish. Cut the fish into 4-inch lengths and dry them well with paper towels.

Step 4

Set up three shallow bowls. Put the flour in one bowl. Whisk the eggs, mustard, paprika, garlic powder, onion powder, salt, and pepper in another bowl. And put the panko in the third bowl. Dredge each piece of fish first in flour, then coat it in egg, then cover it with panko. Place the fish on the other parchment paper-lined baking sheet and spray with oil.

Step 5

When the potatoes are soft and golden and look like they're nearly crispy, put the fish into the oven. If you don't have room in your oven for both the fish and potatoes on one rack, move the potatoes to a lower rack.

Step 6

Bake the fish for 10 minutes, or until it is crispy and flakes easily. Serve the crispy fish with the fries (chips) on the side and some tartar sauce and lemon wedges.