CRISPY FISH & CHIPS

SERVES 4 PREP 20 MINS COOK 35 MINS S PER SERVE 2660kj COST $$$

500g kumara, peeled, cut into 1.5cm logs

750g firm white fish fillets, cut into 8

½ cup plain flour, seasoned

2 eggs, lightly beaten

2 cups panko crumbs

2 tbsp chopped parsley

1 lemon, grated zest

salad, to serve

TARTARE SAUCE

½ cup Greek-style yoghurt

2 tbsp gherkins, chopped

1 green onion, finely chopped

1 tbsp lemon juice

1 Preheat oven to very hot, 220°C. Line two oven trays with baking paper.

2 Arrange kumara chips in a single layer on one tray. Spray with oil and season to taste. Bake 20 mins.

3 Meanwhile, dust fish in flour, dip in egg, then coat in combined crumbs, parsley and zest. Arrange fish on remaining tray and spray with oil.

4 Bake with chips 12-15 mins until fish is cooked through and chips are golden and tender.

5 TARTARE SAUCE

In a small bowl, mix all ingredients together. Season to taste. Serve sauce with fish, chips and salad.