Name: Fish fingers and chips
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3/4 cup fresh breadcrumbs; 2 tablespoon oil; 1.25 kilogram potatoes, peeled; 2 tablespoon fresh parmesan, finely grated; 1 large egg, lightly beaten; 2 tablespoon plain flour; salt and freshly ground black pepper; 3 fillets (400 to 500g) firm white fish fillets, cut into strips about 2.5 x 7.5cm

Ingredients

3/4 cup fresh breadcrumbs

2 tablespoon oil

1.25 kilogram potatoes, peeled

2 tablespoon fresh parmesan, finely grated

1 large egg, lightly beaten

2 tablespoon plain flour

salt and freshly ground black pepper

3 fillets (400 to 500g) firm white fish fillets, cut into strips about 2.5 x 7.5cm

Method

1.Preheat oven to 200C. Spread out breadcrumbs on a small baking tray lined with foil. Brown lightly in oven for 2 to 3 minutes. Remove from oven and cool on tray.

2.To make chips, raise oven temperature to 230C. Pour oil into a large baking tray and place in oven to heat up. Meanwhile, cut the potatoes into chips and dry them with a tea towel. Toss chips in the hot oil and spread out in one layer. Cook for 35 minutes, turning them after 20 to 25 minutes.

3.Mix the parmesan, if using, into the cooled breadcrumbs. Strain beaten egg into a shallow bowl. Put flour on a plate and season. Dip all the pieces of fish first in the flour, then in the egg, then put them all in the tray of breadcrumbs and coat well.

4.Arrange the fish fingers in a single layer on a large, well-buttered baking sheet. Bake above the chips for 8 minutes.

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Ingredients

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