CLASSIC FISH AND CHIPS

INGREDIENTS

1.25kg desiree potatoes 1/4 cup plain flour 1 egg 2 tablespoons milk 3/4 cup cornflake crumbs 4 x 125g pieces boneless white fish 1/2 cup low-fat mayonnaise 1 tablespoon finely chopped capers 1 teaspoon lemon rind 1 tablespoon chopped parsley

METHOD Step 1

Cut 1.25kg unpeeled desiree potatoes into 1cm-thick chips. Spray with olive oil and toss with salt. Spread over two trays lined with baking paper. Cook in oven preheated to 220°C for 35-40 minutes or until crisp and golden.

Step 2

Combine 1/4 cup plain flour, 1 egg with 2 tablespoons milk. Add 3/4 cup cornflake crumbs and coat 4 x 125g pieces boneless white fish in it. Transfer all chips to one tray and place on bottom rack. Reduce oven to 200°C.

Step 3

Cook fish on second tray for 12-15 minutes. Combine 1/2 cup low-fat mayonnaise, 1 tablespoon finely chopped capers, 1 teaspoon lemon rind and 1 tablespoon chopped parsley. Serve the sauce with the fish, chips and a tossed green salad.