Serves 4
Ingredients
4 potatoes
olive oil
350g boneless white fish fillets
½ C plain flour
2 C breadcrumbs
1 egg
Directions
Preheat oven to 200°c.
Line a baking tray with baking paper.
Clean potatoes, leaving the skin on and cut into wedges. Place into a saucepan of cold water, bring to the boil, reduce heat and simmer for 5 minutes or until potatoes are just tender. Drain, pat-dry with paper towel and arrange in a single layer on a baking tray. Drizzle with olive oil and sprinkle with sea salt flakes.
Place chips on top shelf of oven and bake for 25-30 minutes, turning once until golden.
Cut fish into ‘fingers’. Place flour and breadcrumbs onto separate plates. Break egg into a shallow dish and whisk. Dip each fish finger into flour, egg, then breadcrumbs. Arrange on a baking tray.
Place tray with fish fingers in oven under chips and cook for 10 to 15 minutes or until fish is golden and cooked through.
Serve with a garden salad, wedge of lemon and tartare sauce.
