FISH FINGERS AND CHIPPED POTATOES

READY IN 30 MINUTES

✣ 8 frozen white fish portions, such as coley or pollock, thawed

✣ 60g wholemeal bread (from a 400g loaf), crumbed

✣ 1tsp dried fish seasoning

✣ 1tsp onion granules

✣ 1 egg, beaten

✣ Low-calorie cooking spray

✣ 2 x 560g cans new potatoes in water, drained and halved lengthways ✣ Boiled or steamed vegetables, to serve

1

Preheat the oven to 200C/Gas 6 and line a baking sheet with non-stick baking paper.

2

Cut each portion of fish lengthways into 2 chunky fingers and leave to drain for 3-5 mins on plenty of kitchen paper. Meanwhile, mix the breadcrumbs, fish seasoning and onion granules together in a shallow dish. Put the egg in another shallow bowl. 3

Dip the top side of each fish finger first into the egg, then the breadcrumb mixture and place, crumb-side up, on the baking sheet. Spray with low-calorie cooking spray and bake for 15 mins or until cooked through. Meanwhile, spray a large non-stick pan with low-calorie cooking spray and place over a high heat. Add the potatoes and fry for 5-6 mins, turning regularly. Season to taste. Lift the fish fingers onto plates and serve with the potatoes and veg.