Fish and Chips

In a large bowl, toss the potato wedges with the oil, salt, and pepper. Arrange on the lined baking sheet. Bake until lightly browned on the bottom, about 20 minutes. Flip the potatoes and continue to bake until light golden and just fork-tender, about 15 minutes.

Meanwhile, in a bowl, whisk together the flour, onion powder, salt, and pepper. Whisk in water. Add the fish, turning to coat in the batter.

Pour the chip crumbs into a shallow dish. Working with one piece at a time, remove the fish from the batter, letting the excess drip off; roll and press in crumbs until well coated. Transfer to a plate.

Once the potatoes are light golden, push to one side of baking sheet and arrange the fish on other side of baking sheet. Bake until the fish is golden and flakes easily when tested with a fork and the potatoes are golden and tender, about 10 minutes.

Meanwhile, in a small bowl, stir together mustard and maple syrup and serve with the fish and chips.