Crispy Fish-and-Chips

Ingredients

• 1 pound baking potatoes cut into 1/4-inch strips
• 0.1 teaspoon pepper black freshly ground
• 1 pinch pepper black freshly ground
• 0.8 cup cornflakes crushed
• 1 large egg white 
• 0.3 cup flour all-purpose
• 2  garlic cloves minced
• 1 pinch ground pepper red
• 4 servings lemon wedges 
• 1 tablespoon olive oil 
• 0.5 teaspoon paprika 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 24 ounce snapper white firm

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• sieve
• baking pan
• aluminum foil

Directions

1. Preheat oven to 42
2. Spray a large baking pan with cooking spray or line with nonstick aluminum foil.
3. Combine olive oil and garlic in a small skillet; cook over medium heat, stirring constantly, about 2 minutes or until fragrant. (Do not let the garlic brown.)
4. Pour oil through a fine wire-mesh sieve into a medium bowl.
5. Transfer garlic to a separate medium bowl.
6. Add potatoes to oil, and toss to coat. Arrange in a single layer in prepared pan, and bake at 425 for 20 to 25 minutes or until bottoms are browned. Turn potatoes, and bake 6 to 8 minutes or until browned and crisp.
7. Add potatoes, salt, and pinch of black pepper to bowl with garlic; toss to coat. Cover with foil to keep warm.
8. Sprinkle fish with red pepper, paprika, salt, and 1/8 teaspoon black pepper.
9. Place flour in a shallow dish.
10. Whisk egg white and 1 tablespoon water in a medium bowl.
11. Place cornflake crumbs in a shallow dish. Dredge fish in flour, shake off excess, and dip in egg white mixture. Dredge in cornflakes, coating completely.
12. Place a wire rack coated with cooking spray inside a large baking pan. Arrange fish in a single layer on rack; coat top of fish lightly with cooking spray, and bake 12 to 15 minutes or until crisp and browned.
13. Serve with potatoes and lemon wedges.