Expect that the cornmeal coating on the fish is going to be thick - there is no pouring it - it's like a cornmeal paste that needs to be patted on with your fingers. With that said, I did keep an eye on the baking time, and the fish itself was flaky and delicately flavored with a hint of lemon. The Potatoes were very disappointing - after baking, they were just strips of baked potato, with a heavy vinegar taste. I would make the fish again - going lighter on the coating, and more closely monitoring the baking time - and adding a different side dish of some sort.
I just tried this and maybe I've done something wrong, but it didn't turn out as well as I had hoped. the batter was so thick it had to be spread on the fish. the batter on the bottom side of the fillets cooked into a flat hard unappealing coating. And I think the cooking time was too long as the fish was on the dry side. Sorry - I won't try it again. I'd rather pan fry and eat a little oil than use this oven frying recipe.