Family and Kids

Mini Fish and Chip Cones

cook 30 mins
  • 2 baking potatoes, about 175 g (6 oz) each, scrubbed
  • 4 tablespoons sunflower oil
  • 400 g (13 oz) skinless chunky white fish fillets, cut into bite-sized pieces
  • 2 tablespoons plain flour
  • 1 egg, beaten
  • 125 g (4 oz) ready-made or dried natural breadcrumbs
  • salt and pepper
  • Cut the potatoes into thin sticks, coat in 2 tablespoons of the oil and spread out over a baking sheet. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes, turning occasionally, until golden and cooked through. Season with salt and pepper.
  • Meanwhile, place the flour on one plate, the beaten egg on another and the breadcrumbs on a third. Dip the fish pieces in the flour, then the egg and finally the breadcrumbs, pressing firmly to coat.
  • Heat the remaining oil in a frying pan and cook the fish for 5 minutes, turning occasionally, until golden, crisp and cooked through.
  • Divide the chips between paper cones made from greaseproof paper and top with the pieces of fish.
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