Soak the potato sticks in a bowl of cold water for 30 minutes. Strain the potatoes and pat them dry with a clean kitchen towel.

Pre-heat the oven to 450°F.

Toss the potato sticks with some canola oil and a sprinkling of seasoned salt, place them on a large 12-inch by 17-inch sheet pan in a single layer and transfer the pan to the oven. Bake at 450ºF for 25 minutes.

While the potatoes are cooking, set up a dredging station with three shallow dishes. Add the flour to the first shallow dish. In a second dish, whisk the Dijon mustard and eggs together. In the third dish, combine the breadcrumbs, lemon zest, paprika and salt. Dredge the chunks of fish in the flour first. Then dip them into the egg mixture, allowing any excess to drip off, and finally coat them with the breadcrumb mixture. Pat the breadcrumbs on lightly to make sure the crumbs adhere to the fish.

After 25 minutes of baking time, remove the pan from the oven and turn the potatoes over, pushing them to one side of the sheet pan. Spritz the coated fish fillets generously with canola oil on all sides and add them to the sheet pan. Bake at 450ºF for 15 minutes. The fish should be crispy on top and flaky on the inside.

Serve the fish and chips with malt vinegar, tartar sauce and lemon wedges, and a little coleslaw on the side.