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1
Pour the buttermilk into a zip-lock bag or marinating dish, add fish, turning to coat fish.
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2
Refrigerate for at least 30 minutes or up to 2 hours, turning bag or fish occasionally.
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3
Preheat oven to 425 degrees Fahrenheit.
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4
Line two rimmed cookie sheets with foil, placing a rack in one of the pans.
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5
Spray the second pan with Pam or your favorite cooking spray, preferably one with olive oil.
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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.
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7
Spread potatoes evenly in pan and spray with Pam (with olive oil).
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8
Bake potatoes for 30 minutes.
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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).
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10
In a second pie pan or bowl beat egg whites until frothy.
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11
Remove fish fillets from buttermilk, discarding buttermilk.
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12
Dip fish in the egg whites, coating both sides of fish, and then in the cornmeal mixture, shaking off excess.
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13
Transfer fish to a clean sheet of wax paper of a plate.
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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.
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15
Repeat with remaining fish.
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16
Bake fish until done about 15 minutes or when fish is golden broth and opaque in the center.
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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.
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18
Serve fish with potatoes and tartar sauce.
