Fan Fave: Fish Fingers and Hand-Cut Chips

with Salad and Homemade Tartare Sauce

1 tbs olive oil

1 egg

1 tbs plain flour

olive oil spray

2 tbs mayonnaise

2 oven trays

baking paper

fine grater

Preheat the oven to 220C. Line 2 oven trays with baking paper. Cut the unpeeled potatoes into 1.5cm-thick chips. Finely chop the capers. Crush ½ garlic clove*. Cut the fish into 2cm-thick strips. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges.

Put the potato on a lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake on the lower oven shelf for 20-25 mins until golden and tender.

Meanwhile, whisk 1 egg in a shallow bowl. Put 1 tbs plain flour in a separate shallow bowl. Put the breadcrumbs and 1 tsp lemon zest in a shallow bowl, season with salt and pepper and stir to combine. Dust the fish in the flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture.

Put the crumbed fish on the remaining lined tray and spray generously with olive oil. Bake on the upper shelf, turning halfway, for 20 mins or until golden and cooked through. Meanwhile, put the capers, garlic, 2 tsp lemon juice and 2 tbs mayonnaise in a bowl (see Make it yours). Season with salt and pepper and stir to combine.

Put 2 tsp olive oil and 1 tsp lemon juice* in a large bowl, season with salt and pepper and whisk to combine. Add the salad leaves and toss to coat. Divide the fish, chips and salad among plates. Serve with the tartare sauce for dipping and the lemon wedges for squeezing over. Enjoy!

Adjust the tartare sauce to suit your taste. Not a fan of capers? Simply leave them out. Not keen on raw garlic? Reduce or omit it if you like. Or skip the tartare sauce entirely and serve with plain mayo or tomato sauce instead!