Ingredients
- 400 g firm white fish
- 1 egg
- Plain flour for coating (1/4 cup)
- Dried/Panko breadcrumbs for coating (1/3 cup)
- 600 g potatoes
- Extra-virgin olive oil
- Sauce – tomato, tartare
Directions
- Preheat the oven to 220°C.
- Peel the potatoes. Cut into chips or wedges. Pat dry the potatoes and put them in a bowl. Drizzle over 1-2 tbsp of oil and toss to coat thoroughly.
- Heat a baking tray in the oven for 5-10 minutes until it is hot. Tip the chips/wedges onto the tray and spread in a single layer. Cook for 40 minutes until crisp. Do not try to turn them for at least 25-30 minutes.
- Crumb the fish Pat the fish dry. Set up 3 plates or bowls – flour, breadcrumbs and the lightly beaten egg. Coat the fillets in flour. Dip them into the egg (egg white) then coat them in breadcrumbs.
- Place on a baking tray lined with baking paper. Spray or drizzle the fish with oil, then bake in the oven for 10-12 minutes or until golden.
- Add the fish to the oven after the chips have been in for 30 minutes so they are ready at the same time. Reduce heat to 200°C. Alternatively shallow fry the fish in a little EVOO for 3-4 minutes each side, until the crumbs are golden and the fish reaches 145°F (63°C).
- Serve with a simple side salad, oven baked chips, and sauce.