Ingredients

Instructions

  1. Pour the buttermilk into a zip-lock bag or marinating dish, add fish, turning to coat fish.
  2. Refrigerate for at least 30 minutes or up to 2 hours, turning bag or fish occasionally.
  3. Preheat oven to 425 degrees Fahrenheit.
  4. Line two rimmed cookie sheets with foil, placing a rack in one of the pans.
  5. Spray the second pan with Pam or your favorite cooking spray, preferably one with olive oil.
  6. Add potatoes to pan (sprayed with Pam) and sprinkle them with 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper; tossing to coat.
  7. Spread potatoes evenly in pan and spray with Pam (with olive oil).
  8. Bake potatoes for 30 minutes.
  9. While potatoes are cooking, in a pie pan or on a sheet of wax paper combine the cornmeal, Old Bay Seaoning, and the remaining spices (1/4 tsp paprika, 1/4 tsp salt and 1/4 tsp pepper).
  10. In a second pie pan or bowl beat egg whites until frothy.
  11. Remove fish fillets from buttermilk, discarding buttermilk.
  12. Dip fish in the egg whites, coating both sides of fish, and then in the cornmeal mixture, shaking off excess.
  13. Transfer fish to a clean sheet of wax paper of a plate.
  14. Spray both sides of fish with Pam and then transfer fish to the pan with the rack, placing fish on top of the rack.
  15. Repeat with remaining fish.
  16. Bake fish until done about 15 minutes or when fish is golden broth and opaque in the center.
  17. While fish and potatoes are cooking, make the tartar sauce by combining the tartar sauce ingredients; mayonnaise, scallion, pickle, and lemon juice, in a small bowl.
  18. Serve fish with potatoes and tartar sauce.