Crumbed Fish and Chips

Cook Time 45 minutes

Servings 4

Ingredients

Extra virgin olive oil spray

4 flathead fillets (or any white fish of your choice)

1 cup plain flour

2 eggs, whisked with a little water

2 cups panko breadcrumbs

2 Desiree potatoes, peeled and cut into wedges

1 cup frozen baby peas, blanched

Salt

Tartare

½ cup mayonnaise

1 tbsp yoghurt

1 French shallot, finely chopped

3 cornichons, finely chopped

1 tbsp capers, finely chopped

2 sprigs of parsley and dill, finely chopped

Zest and juice ½ lemon, plus extra wedges to serve

Method

Preheat the oven to 190°C.

Place potatoes onto a large lined tray, drizzle with oil, season with salt and bake in the oven for 25 - 30 minutes, toss half way to evenly cook until golden brown.

For the fish, make a small production line. Flour in one shallow bowl, then egg mixture in another and breadcrumbs in the last. Season fish with salt then coat in flour. Shake excess off then drench in egg, followed by crumbing in panko. Press the bread crumbs into the fish so it sticks well. Lightly spray fish with olive oil spray and place onto a tray lined with baking paper. Bake in the oven for 20 minutes.

While the fish and chips are cooking, make the tartare. Combine the ingredients together, season to your liking. Serve fish and chips with tartare sauce and peas.