Tuesday

COCONUTCOCONUT FISHFISH FINGERS FIN WITH CAPER MAYO

SERVES 4 PREP 15 MINS COOK 45 MINS PER SERVE 2485kj

500g potatoes, cut into 1cm-thick wedges

500g firm white fish, cut into fingers

¼ cup plain seasoned flour

2 eggs, lightly beaten

2 cups shredded coconut rocket, lemon wedges, to serve

CAPER MAYO

½ cup mayonnaise

1 tbsp capers, chopped

2 tsp lemon juice

1 Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.

2 Arrange potato in single layer on 1 tray. Spray with oil and season. Bake 25-30 mins turning once, until tender and golden brown.

3 Meanwhile, dust fish in flour, shaking off excess. Dip into egg and coat in coconut. Arrange on tray. Spray with oil and season. Bake 12-15 mins until fish flakes when tested with a fork.

4 CAPER MAYO In a small bowl, combine all ingredients. Season to taste.

5 Serve fish with wedges and mayonnaise. Serve accompanied with rocket salad and lemon wedges.

TOP TIP To deep-fry fish fingers, heat oil until a cube of bread sizzles when added. Cook fish, in batches, 2-3 mins until golden.