1.Preheat oven to very hot, 220°C. Line 2 baking trays with baking paper. In a large bowl, toss the potato wedges with the oil and season to taste. Arrange in a single layer on one prepared tray. Bake for 20 minutes.
2.Meanwhile, toss fish pieces in flour, shaking off excess. Dip into combined milk and egg, then breadcrumbs, pressing firmly to coat. Place on second tray. Spray with oil.
3.Bake fish with wedges for a further 10-15 minutes until golden and cooked through, turning fish halfway through cooking. Serve with salad, mayonnaise and lemon wedges.
To make seasoned flour, add seasonings of your choice to plain flour. Use firm-fleshed fish such as ling or perch. Substitute chicken for fish, if preferred.Note