A childhood favourite with a modern twist. Why not serve with a side of crushed minted peas.
Serves 4
Cooking Time: 30 minutes
What You’ll Need:
For the chips:
- 6 large potatoes, such as Maris Piper, King Edward or Desirée (about 1.5kg)
- olive oil
For the fish fingers:
- 600g fresh white firm fish, skinned, such as cod, haddock or coley
- 85g breadcrumbs, lemon and pepper flavoured, available in most supermarkets (alternatively, you can use plain breadcrumbs adding ½ the zest of a lemon and seasoning with pepper)
- 60g plain flour
- 2 large eggs
- salt and pepper
For the rocket mayonnaise:
- 4 tbsp light mayonnaise
- large handful of rocket
- 8 slices of bloomer bread
What To Do:
- Heat oven to 200°C/fan 180°C/gas 6. Cut the unpeeled potatoes into thick chips. Try and keep them similar shapes and thickness so they cook evenly.
- Put the chips into a large pot of salted cold water, and bring them to the boil. Drain them, and tip them onto kitchen paper or a dry clean tea towel and dry thoroughly. Tip the dry chips into a large bowl.
- Add 2-3 tbsp sunflower oil and toss to coat all the chips with a covering of oil. Tip the chips onto baking tray. Bake for 20-30 minutes, shaking every now and again, until the chips are cooked and are an even golden brown
- Line another baking tray with parchment paper.
- Cut the fish lengthways into finger sized pieces.
- Season the flour and put in one bowl. Place the beaten eggs in a second and put the breadcrumbs in a third shallow bowl.
- Dip the fish first in the flour, then the egg, then the breadcrumbs, shaking off the excess as you go.
- Place the fish fingers on the baking tray and cook for 10 minutes.
- Finely chop the rocket and add the mayonnaise.
- Griddle or toast the bread. Spread with the rocket mayonnaise and add the fish fingers. Top with another slice of bread.
- Stack the chips in a jenga fashion and serve with the fish finger sandwich.
Recipe from Chips.lovepotatoes.co.uk.