• 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


  • 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.


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