Step 1

Preheat the oven to 425℉.

Step 2

Peel and cut the potatoes lengthwise into ½-inch thick slices; cut the slices into ½-inch-thick sticks.

Step 3

In a large bowl, toss the potatoes with oil and pepper. Transfer to a 15x10x1-inch baking pan coated with cooking spray. Bake, uncovered, 25 to 30 minutes or until golden brown and crisp, stirring once.

Step 4

Meanwhile, in a shallow bowl, mix the flour and pepper. In another shallow bowl, whisk the egg with water. In a third bowl, toss the cornflakes with cheese and cayenne. Dip the fish in the flour mixture to coat both sides; shake off the excess. Dip in the egg mixture, then in the cornflake mixture, patting to help the coating adhere.

Step 5

Place the coated fish on a baking sheet coated with nonstick spray. Bake 10 to 12 minutes or until the fish just begins to flake easily with a fork. Serve with the fries, tartar sauce and lemon wedges.