Start by peeling 2 to 3 russet potatoes and cutting them into ¼ inch strips for your fries. Soak these potato strips in cold water for at least 30 minutes to remove excess starch.

In a small bowl, beat one large egg until slightly frothy. In another bowl, combine ¾ cup of panko breadcrumbs with a pinch of salt and freshly ground pepper.

Preheat your oven to 400°F (200°C). Line two large baking sheets with aluminum foil or lightly coat them with olive oil.

Transfer the drained and dried potatoes to one baking sheet. Drizzle with extra virgin olive oil and sprinkle with garlic powder, chili powder, salt, and pepper to taste. Toss until well-coated and bake for 40 minutes, flipping halfway through.

While your fries are baking, cut the cod into 3-inch pieces. Dip each piece into the beaten egg, then coat thoroughly with the panko mixture and place on the second baking sheet.

Spray the coated cod lightly with olive oil spray. Bake for 20 minutes or until the fish flakes easily with a fork and is golden brown.

Remove both the fries and cod from the oven. Let the fish sit for a few minutes before serving. Plate the crispy baked cod alongside your seasoned fries.