Fish & Chips
600g firm white fish fillets eg ling
1 sweet potato
100g tartare sauce
100ml olive oil
50g grated parmesan
Gather together all the ingredients and set the oven to 180c.
Use a peeler to slice the carrot, sweet potato and peeled plantain into strips toss in a little olive oils and season well. Lay in a single layer on a baking sheet. Lay the fish out on a board and use your fingers to feel if there are any bones. If there are cut them out.
Cut the fish into 3cm wide fingers.
Crack the egg and beat it with a fork.
Mix the corn meal, parmesan and some salt and pepper in a large bowl. Dip the fish fingers into the egg and allow most to drip off. Lay in the cornmeal and coat lightly.
Lay the fingers on a baking tray and put them in the oven with the vegetables. The vegetables should go on the top shelf. Cook for 12 minutes.
The vegetables should be crispy and the fish golden. Break the end of one piece of fish to check it is firm and white inside. This tells us it’s cooked.