Oven-baked crumb-coated fish ’n’ chips

Ingredients

• 4 large potatoes
• 2 tbsp sunflower oil
• 4 x 150g pieces sustainable white fish fillet, skinned
• 2 tbsp plain flour
• Salt and freshly ground black pepper
• 1 egg, beaten
• 100g natural dried breadcrumbs

To serve

Mushy peas or plain peas

Method

Preheat the oven to 220ºC/gas 7.

Peel the potatoes, cut in 5 slices lengthways, then cut each slice into chips. Place in a bowl, add the oil and toss to coat.

Lift out of the bowl, so any excess oil drains off, and transfer to a baking sheet.

Wipe the fish. Mix the flour with a little salt and pepper on one plate. Put the beaten egg on another and the breadcrumbs on a third plate. Coat the fish in the seasoned flour, then in beaten egg, then breadcrumbs to coat completely.

Place the fish on a piece of baking parchment on a separate baking sheet. Bake the fish on the centre shelf and the chips on the top shelf for 15 minutes, then swap the positions so the chips are in centre, and the fish on top, Move and turn the chips for even browning and cook a further 10–15 minutes until both are golden and cooked through.

Speed tip: Use frozen chips for frying (not oven chips) instead of preparing your own.

Cook’s tip: You don’t have to use potatoes for chips! Try celeriac, sweet potato, pumpkin or parsnips for delectable results and to make them part of your five a day then (potatoes don’t count as they are considered as carbohydrates, not vegetables for vitamins and minerals!).

How to Cook Your Favourite Takeaways At Home by Caroline Humphries is published by How To Books Ltd.