The idea was to make a fish recipe that kids would love; fish and chips is the clear winner. Start by laying potato wedges skin-side down on the sheet (they'll caramelize evenly) then get them in the oven. And not only is this fried snapper incredibly delicious, it's easy to make too.
With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
On the prepared sheet, toss the potatoes with the oil. Season with salt and pepper. Arrange the potato wedges skin side down. Bake for 45 minutes or until golden brown.
Meanwhile, in a bowl, whisk together all the ingredients. Season with salt and pepper. Cover and refrigerate until ready to serve.
Preheat the oil in a deep fryer to 365°F (185°C). Line a baking sheet with paper towels or place a wire rack on a baking sheet.
In a large bowl, combine the flour and baking powder. Gradually whisk in the tonic water until the batter is just smooth. Do not overwork the batter.
Season the fish with salt and pepper. Coat each fish stick with the batter and drain. Fry half of the sticks at a time for 2 to 3 minutes or until golden brown, turning halfway through cooking. Watch out for spattering. Drain on the paper towels.
Serve the fish with the oven-baked fries, mayonnaise sauce and, if desired, red cabbage and corn slaw (see recipe).