• 4 medium potatoes, cut into thick wedges
  • sunflower oil
  • ½ tsp paprika
  • 100g white breadcrumbs
  • ½ lemon, finely zested
  • 2 tbsp plain flour
  • 1 medium egg, beaten
  • 4 x 125g sustainably sourced thick white fish fillets
  • to serve lemon wedges


  • STEP 1

    Heat the oven to 200C/fan oven 180C/gas 6. Toss the potato with 1 tbsp oil, paprika and some seasoning. Put on a baking tray and cook for 30 minutes, turning once, until golden and tender.

  • STEP 2

    Mix the breadcrumbs and lemon zest, season then tip onto a plate. Put the flour on another plate and the egg in a shallow bowl.

  • STEP 3

    Dust the fish in the flour, dip in egg, then coat in breadcrumbs. Heat 1 tbsp oil in a large non-stick frying pan and fry the fish for 2 minutes on each side until it is crisp and golden brown. Transfer the to a baking tray and cook on a shelf above the chips for 8-10 minutes depending on thickness. Serve with chips and lemon wedges.


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