x2 baking trays one lined with a wire rack (if you have it) or just lined with foil or parchment
Pre-heated oven 200FAN
Ingredients
500gwhite fish filletscod loin, hake, any white fish or salmon
200gplain flourabout a cup
2egg
250gbreadcrumbsor few slices of bread grated/processed
2gem lettuceshredded
4brioche buns
80mlmayonnaiseas condiment - optional
500gnew potatoes
45ml olive oilabout 3 tbsp
1gsmoked paprikaabout a pinch
Instructions
Chips
Cut the new potatoes into small wedges the size of a 50p (shape doesn't matter), drizzle with half the olive oil and dust with a pinch of paprika - place onto the baking tray with parchment or foil (not the wire rack if using) and bake in the oven for 25 minutes. Once cooked, remove, dust with a pinch of salt.
Fish fingers
Using the three bowls; fill the first one with flour, whisk the eggs with a splash of water in the second and add the breadcrumbs to the third. Work the remaining olive oil into the breadcrumbs with your fingers, mixing it through evenly.
Tip: you can use zip lock bags for the flour and breadcrumb if preferred.
Slice the fish into manageable size pieces for your buns then dust in the flour, shake off the excess, dip into the egg wash, again shaking off any excess egg and finally roll in the breadcrumbs. Place each finished fish onto the wire rack if using, alternatively straight onto a baking tray with parchment/foil and continue until all are done.
Tip: keep one hand 'dry' one 'wet' (so only use one hand for the flour and breadcrumbs and the other hand for dipping into the eggs!)
Place the fish in the oven and bake for about 10 minutes for thin piece of fish and 12 for slightly thicker.
Finally, assemble your sandwiches; slathering mayo over the base of the brioche, then lettuce and finally the fish fingers. Serve chips on the side and enjoy!
Flexitarian Option
Swap fish for slices of halloumi or sliced chicken breast
Notes
Swap fish for slices of halloumi or sliced chicken breast