Baked Fish and Chips I

Chips

 * 3 medium russet potatoes (1¼ pound)
 * ¼ cup extra virgin olive oil
 * pinch of cayenne pepper

Fish

 * olive oil cooking spray
 * 2¾ cups crispy rice cereal
 * kosher salt and freshly ground black pepper
 * 3 large egg whites
 * 1½ pounds skinless, boneless firm white fish

Directions

 * 1) Position racks in the upper and lower thirds of the oven and preheat to 450 using the convection setting, if available.
 * 2) Place a baking sheet on one of the racks to preheat.

Chips

 * 1) Prepare the chips: cut the potatoes into ¼" thick sticks.
 * 2) Toss with the olive oil and cayenne in a bowl.
 * 3) Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer.
 * 4) Use a rubber spatula to scrape any oil from the bowl over the potatoes.
 * 5) Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes.
 * 6) Season with salt.

Fish

 * 1) Meanwhile, make the fish: set a wire rack on a baking sheet and coat with cooking spray.
 * 2) Lightly crush the cereal in a bowl with your fingers.
 * 3) Add 2 teaspoons salt, and black pepper to taste.
 * 4) In another bowl, whisk the egg whites and a pinch of salt until frothy.
 * 5) Dip the fish in the egg whites, then roll in the cereal crumbs to coat.
 * 6) Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
 * 7) Bake the fish on the bottom rack until crisp and just cooked through, about 12 minutes.
 * 8) Season with salt and pepper.