For the Bread Crumbs:

• Pile the breadcrumbs on a baking sheet and drizzle with 1 tablespoon of olive oil.  Toss to combine then spread in one layer across the pan.  Transfer to the oven and bake until golden brown, 3-5 minutes stirring at 2 minutes.  Remove the baking sheet from the oven and set aside to cool.

For the Fish:

Set up a 3-station breading station in pie plates or shallow dishes:

• Add the flour to one of the dishes
• Whisk together the egg, mayonnaise and seasoning in another dish
• Add the cooled toasted breadcrumbs to the third dish
• Using paper towels, blot the fish fillets to remove excess water.  Working with one fillet at a time, coat a fillet with flour, then dip into the egg mixture and then into the breadcrumbs. Press the crumbs onto the fish firmly making sure the fish is well coated and place the coated fillets on a parchment—lined plate.  When all the fish fillets have been coated refrigerate them while preparing the potatoes.

For the Potatoes:

• Increase the oven temperature to 500°F
• Place a rimmed baking sheet on the lower third of the oven to preheat.
• Place the cut potatoes into a large bowl and drizzle with olive oil.  Remove the preheated baking sheet from the oven and carefully distribute the potatoes in one layer over the baking sheet.  Sprinkle with the coarse salt and transfer to the lower oven rack and bake until light golden brown, toss the potatoes with a spatula after they have roasted for 15-minutes.  Continue roasting the potatoes while the fish is baking.  
• Reduce the oven temperature to 425°F.  
• Place a wire cooling rack over another rimmed baking sheet and coat with non-stick oil spray.
• Remove the breaded fish fillets from the refrigerator and place each one onto the wire rack.  Transfer the baking sheet to the upper rack and bake the fish for 10-15 minutes until flaky and the potatoes are golden brown.
• Transfer the potatoes and the fish from the oven and serve hot with your favorite tartar sauce, lemon wedges and mushy peas.