Oven-Fried Fish and Chips

Ingredients

• 2 large baking potatoes scrubbed
• 0.3 teaspoon pepper black
• 0.3 teaspoon chili powder hot
• 24 oz filets ( 3/)
• 0.5 cup cornmeal 
• 0.3 teaspoon thyme dried
• 0.5 teaspoon kosher salt 
• 4 servings lemon wedges for serving
• 4 servings malt vinegar for serving
• 0.3 cup milk 
• 1 tablespoon olive oil 
• 2 tablespoons olive oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Arrange oven racks in top and bottom thirds of oven and preheat oven to 450F.
2. Slice potatoes crosswise into 1/4-inch thick rounds, transfer to a bowl and toss with 1 Tbsp. olive oil. Arrange on a large, foil-lined baking sheet.
3. Sprinkle with thyme, 1/2 tsp. salt and 1/4 tsp. pepper.
4. Bake in bottom of oven for 30 minutes.
5. Meanwhile, combine fish and milk in a large bowl; turn fish to coat. Toss together cornmeal, chili powder, 1/2 tsp. salt and 1/4 tsp. pepper in a shallow bowl.
6. Add 1 fish fillet and coat with cornmeal mixture.
7. Transfer fillet to a large plate and repeat with remaining fillets.
8. Heat a large cast-iron skillet over medium heat.
9. Add 2 Tbsp. oil, swirling to coat pan.
10. Add fillets and cook until nicely crusted on bottom, about 2 minutes; carefully turn and then transfer skillet to top rack in oven. Cook until golden and firm when pressed in center, about 6 minutes.
11. Serve with fresh lemon and vinegar.