Family and Kids

Ingredients
  • 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
Directions

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!

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