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" We may get around to eating fish more than twice a month if I keep finding winning recipes for preparing it. For this one, which I found on a web site I&amp;#039;ve just started following, I used a crunchy cornmeal coating to batter pieces of firm white fish, then panfried it for crispiness and baked it to cook the fish through. The recipe included some techniques for oven fries that I adapted to make potato wedges more akin to the WD recipe below.  I started with the potato. I cut it into about 14 wedges and swished them in a big bowl of cold water to remove some of the starch from the potato surface. Dried the wedges thoroughly and tossed them with salt, pepper and olive oil on a rimmed baking sheet. (I also made some sweet potato fries, but they didn&amp;#039;t turn out nearly as nice and crispy.) Baked at 450 degrees on the lower rack for about 30 minutes. (Place a rack in the upper third of the oven for the fish.)  The fish I had in the freezer, hake fillets, were long and skinny and about 1\u00BD inches thick. I cut them in half and made 6 fat fingers. Then I set up 2 shallow bowls: 1 with buttermilk, the other with a mixture of cornmeal, salt, pepper and paprika (I&amp;#039;d start with a scant cup of seasoned cornmeal for the amount of fish I made). I heated oil in an ovenproof saut\u00A9 pan and dredged the fillets first through the buttermilk, then the cornmeal. Browned the fillets on one side for just a bit longer than a minute, then turned them over and put them in the oven with the potatoes for an additional 10 minutes, until they were opaque all the way through and flaked when poked with a fork.  The crust didn&amp;#039;t stay on too well, but it was satisfyingly crisp. My son called the bits that came off the fish &amp;quot;crispies&amp;quot; and wanted to make sure he got every last one. I think if I had dried the fish better and made sure it was thoroughly thawed before beginning to cook it the crust would&amp;#039;ve adhered better. It&amp;#039;s worth another try.  Some variations on the theme:  English Oven-Fried Fish n Chips  Crunchy Fish Sticks and Smashed Potatoes  Wasabi-Almond Catfish   What do you batter your fish with (cornmeal, flour, breadcrumbs, etc.)? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43941/fish-chips-5041/>