Fish & chips

Ingredients:
2 large russet potatoes, scrubbed and cut into wedges (can be substituted with sweet potatoes)
2 tablespoons olive oil
½ teaspoon salt
800g cod fish fillet, cut into 4 pieces marinated with a little olive oil (any other white fish fillets may be used)
1 large egg
80-100g salted potato chips, crushed coarsely (eg. Pringles)


Method:
1. Pre-heat oven to 160ْC. Place potato wedges in a tray, drizzle with oil then season with salt. Toss gently to coat wedges with the oil.

2. Bake for 30-40 minutes, turning occasionally until golden and tender.

3. While potatoes are cooking, spread crushed potato chips onto a plate.

4. Lightly beat the egg and pour into another bowl.

5. Take a piece of fish, dip in beaten egg to coat evenly.

6. Roll fillet into potato crumbs, pressing firmly. Repeat with remaining fish fillets.

7. Place crumbed fillets on a plate and keep in the freezer for 30 minutes to an hour. This is to firm up the crumbs, making it easier to handle the crumbed fillet.

8. When wedges are cooked, remove wedges and place fish fillets onto greased tray. Drizzle with some olive oil.

9. Bake at 220ْC for about 20 - 30 minutes or until fish is cooked. Crumbs will turn golden in colour when cooked.

10. Serve fish fillet with baked potato wedges, sauces and a squeeze of lemon.