Preheat oven to 450 degrees F. Spray 2 baking sheets with vegetable oil spray.
Wash potatoes well and peel if desired. Cut potatoes into about half-inch thick slices. Cut these into about half-inch strips. Pat dry with paper towels and place in a bowl. Pour 1 tablespoon of oil over the potatoes and toss oil evenly all over potatoes.
Add any seasonings you like. Arrange potatoes on cookie sheets in a single layer. Bake for 45 minutes, turning once or twice with a spatula to allow each side to brown.
Meanwhile, mix cornmeal and cornflakes together, place in a shallow bowl.
Season the mixture with salt, pepper or to taste. Place buttermilk into another shallow bowl. Cut fish into pieces that are approximately 1 by 3 inches.
When potatoes are crisp and brown, remove from oven and keep warm.
Dip fish pieces into the buttermilk, then into cornmeal mixture, making sure that all the fish are thoroughly coated. Spray a baking pan with cooking oil spray.
Arrange fish sticks about half-inch apart and spray the tops with the cooking spray. Bake fish for 6 to 8 minutes or
until one flakes easily with a fork.
Serve with lemon slices, seafood sauce and ketchup, if desired.