Fish and chips in the oven

Ingredients:

Fish

• 0.7 kg skinless pollock fillet (or other firm white fish), cut into 5x10 cm pieces.
• 2 and 3/4 cups rice flakes (breakfast cereal)
• Whites of 3 large eggs
• Tartar sauce and/or malt vinegar, for serving (optional)
• Olive oil cooking spray

French fries

• 3 medium Russet Burbank potatoes (0.6 kg)
• 1/4 cup extra-virgin olive oil
• A pinch of cayenne pepper

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 230°C (fan-assisted, if available). Place a baking sheet on one of the racks to preheat.
2. Make French friesSlice the potatoes into 0.5 cm thick sticks. In a bowl, toss them with olive oil and cayenne pepper. Carefully remove the hot baking sheet from the oven and spread the potatoes in an even layer. Drizzle with any remaining oil. Bake on the top rack of the oven, tossing once, until the potatoes are golden brown and crisp, 25 to 30 minutes. Season with salt.
3. Meanwhile, fry the fish.Place a wire rack over a baking sheet and spray with cooking spray. Lightly crush the flakes in a bowl with your hands. Add 2 teaspoons of salt and black pepper to taste. In another bowl, beat the egg whites with a pinch of salt until foamy. Dip the fish in the egg whites, then roll in the crispbread to coat. Place the fish pieces on the rack (so that most of their surface is exposed) and spray with cooking spray.
4. Bake the fish on the bottom rack of the oven until cooked through and crispy, about 12 minutes. Season with salt and black pepper. Serve the fish with potatoes, tartar sauce, and/or malt vinegar.