Wednesday

CRUNCHY FISH GOUJONS & WEDGES

SERVES 4 PREP 25 MINS + CHILLING COOK 55 MINS PER SERVE 2619kj

✦ 500g brushed potatoes, unpeeled, scrubbed, cut into wedges ✦ ½ cup plain flour ✦ 1 egg, beaten ✦ 2 tbsp milk ✦ 2 cups fresh (or dry) breadcrumbs ✦ 1 tsp dried Italian herbs ✦ 500g boneless basa fish fillets, cut into fingers ✦ oil for shallow-frying ✦ 150g mixed salad leaves and aioli, to serve

1 Preheat oven to 180ºc. Line 2 oven trays with baking paper.

2 Arrange potato on prepared tray in a single layer. Spray with oil. Bake 45-50 mins until crisp and tender.

3 Meanwhile, place flour, combined egg and milk, and combined breadcrumbs and herbs into 3 separate bowls. Dust fish in flour, shaking off excess. Dip in egg mixture, then roll in crumbs to coat. Transfer to tray. Chill 10 mins.

4 In a large deep frying pan, heat oil on medium until a cube of bread sizzles as soon as it’s added. Fry fish 1-2 mins each side until golden and cooked through. Drain on paper towel. Serve with wedges, salad and aioli.