Use up leftover bread in this crispy topping to liven up white fish
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Posh fish & chips
Cut 1kg potatoes into wedges. Toss with 1 tbsp olive oil and 1 tbsp seasoned flour, then roast for 30 mins at 200C/ fan 180C/gas 6 until cooked. Prepare the fish, as above, sitting 4 vines of cherry tomatoes on the tray alongside, then cook as above while you keep the chips warm.
While you’ve got the food processor out, why not make double the amount of crust and freeze half for next time – just sprinkle straight from the freezer bag.