Tame's Oven Fish and Chips

1  tablespoon		olive oil
1/4  teaspoon		pepper, divided
2		medium potatoes,s peeled
3  tablespoons		all-purpose flour
1		egg
1  tablespoon		water
1/3  cup		crushed cornflakes
1-1/2  teaspoons		grated Parmesan cheese
1  dash		cayenne pepper
8  ounces		fresh or frozen haddock fillets, thawed

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In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-inch strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425 for 25-30 minutes or until golden brown and crisp.

In a shallow bowl, combine the flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, Parmesan cheese, and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs.

Place on a baking sheet coated with cooking spray. Bake at 425 for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.