Fish fingers and chips
3/4 cup fresh breadcrumbs
2 tbsp oil
1.25kg potatoes, peeled
2 tbsp fresh parmesan, finely grated
1 large egg, lightly beaten
2 tbsp 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
1. Preheat oven to 200ºC. 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 230ºC. 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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