Ad
Loading

  • 2 large potatoes
    cut into skinny chips
  • 2 tbsp olive oil
  • 450g chunky fish
    fillets cut into finger-sized strips
  • 2 eggs
    beaten
  • 140g cornflakes
    crushed into crumbs
  • tartare or tomato ketchup
    and lemon wedges, to serve

Nutrition: per serving

  • kcal382
  • fat10g
  • saturates2g
  • carbs49g
  • sugars4g
  • fibre2g
  • protein27g
  • salt1.3g
    low
Ad

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Put chips on a baking tray, toss with oil and season. Cook for 20 mins on the top shelf.

  • step 2

    Dip the fish strips in the egg and then the cornflakes. Lay on a rack over a baking tray. Transfer the chips to a lower shelf, then cook the fish above for 15 mins, turning half way, until crisp and golden.

Recipe from Good Food magazine, June 2011

Authors

Good Food team
Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.4 ratings
Ad
Ad

goodfood promo


cccccccc
Ad

August Deals

Immediate’s iconic brands reach 21m people every month – that’s more than a third of the UK’s adults – through its world-class magazines, innovative digital products and exciting live events

For more info

Easter Offer

Immediate’s iconic brands reach 21m people every month – that’s more than a third of the UK’s adults – through its world-class magazines, innovative digital products and exciting live events fdbhjbjdbsfbahdshfuihauhfdbnajksdbfabsbdfbajk sbd fnabsdjkfb

More info