Family and Kids

  • 750 g (1½ lb) baking potatoes, cut into thick chips
  • 2 tablespoons olive oil
  • 125 g (4 oz) wholemeal breadcrumbs
  • finely grated rind of 1 lemon
  • 3 tablespoons chopped parsley
  • 4 x 150 g (5 oz) chunky white fish fillets, each cut into 4 chunky pieces or goujons
  • 50 g (2 oz) plain flour
  • 1 egg, beaten
  • Tomato Ketchup (see pages 2627), to serve

Toss the potato chips with the oil, then roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–40 minutes, turning occasionally until golden and crisp.

Meanwhile, toss the breadcrumbs with the lemon rind and parsley on a plate. Lightly coat the fish goujons in the flour, then the beaten egg, and finally the breadcrumbs. Place on a baking sheet and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for the final 20 minutes of the chips' cooking time, until the fish is opaque and cooked through.

Roll 4 sheets of A5 paper into cones and seal with tape. Place in a bottle holder to help load each with chips, and place 4 goujons on top. Allow the kids to eat these healthy fish and chips with their fingers, dipping them into the ketchup for good measure!

Like This? Try These
More on Food