Fish fingers and chips
There is a new generation of oil sprays that don’t contain lots of extra additives and are a brilliant way of controlling the amount of oil you use. The spritz allows you to give everything a light, even coating of oil so that there is enough to crisp up
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
30
MINUTES
Ingredients
2 large baking potatoes (about 500g (1lb 2oz))
rapeseed oil, for spraying
500g (1lb 2oz) firm white fish fillets, skinned and boned (hake, haddock, pollock or cod)
25g (1oz) plain flour
2 eggs
100g (4oz) panko breadcrumbs
1 lemon
200g (7oz) thick Greek-style yoghurt
small handful of fresh flat-leaf parsley leaves
sea salt and freshly ground black pepper
Method
Preheat the oven to 200°C (400°F/gas mark 6). Cut the potatoes into thick chips and spread out in a baking tin lined with non-stick baking paper. Spray lightly with oil and season with salt. Roast for 20 minutes.
Cut the fish into 7.5cm (3in) strips, 2.5cm (1in) wide. Season the flour on a plate. Beat the eggs with a pinch of salt. Put the breadcrumbs in a bowl. Toss the fish in the flour, then using a tongs, dip in the egg and toss in the breadcrumbs.
Put the fish fingers on a baking sheet lined with non-stick baking paper and spray with oil. Turn the chips over, then put the fish on the top shelf and roast for 10 minutes. Turn over the fish and cook for another 5 minutes, until golden.
Cut the lemon into four wedges for garnish, then squeeze the rest into the yoghurt. Season and snip in the parsley with some scissors, stirring to combine. Put the fish and chips on plates with the yoghurt tartare sauce and lemon wedges.
From Learn To Cook with Neven by Neven Maguire, Gill Books
