Chippie Night

(SERVES 4)

FOR THE COD:

● 2tbsp plain flour

● Sea salt

● Freshly ground black pepper

● 2 large eggs, beaten

● 120g cornflakes, bashed in a bag with a rolling pin, until crushed

● 4 cod fillets

● Low-calorie cooking spray

Method:

1 Preheat the oven to 220°C/200°C Fan/gas 7. Line a large baking tray with non-stick baking paper.

2 Grab three plates: add the plain flour to the first and season it well with sea salt and black pepper; to the second, add the beaten eggs; and to the third, add the cornflakes.

3 Dust the fish in the flour, then move it across to the next plate and dredge in the beaten egg, before coating evenly in the cornflake crumbs.

4 Pop the fish on the prepared baking tray, spray with low-calorie cooking spray and bake for around 20 minutes,

FOR THE CHIPS:

● 3 large potatoes, peeled and cut into chips

● 1tbsp olive oil

● Sea salt

Method:

1 Cook the potatoes in a pan of boiling water for 3-4 minutes over a high heat, then drain and leave to steam-dry slightly.

2 Spread the potatoes on a baking tray lined with non-stick baking paper, drizzle with the olive oil and season very generously with sea salt.

3 Bake in the oven (temperature as for the fish, left) for 20-30 minutes, until cooked through and golden.