Crumbed Fish with Taters

Crumbed Fish with Taters

200 g (6 1/2 oz) white fish fillets
1 tablespoon cornflour
1 tablespoon water
100 g (3 1/3 oz) plain, unsalted potato chips (crisps), crushed
2 medium potatoes, unpeeled, scrubbed and cut into wedges
olive oil spray

1. Use a large fish-shaped cutter to cut the fish fillets into fish shapes. Blend the cornflour with the water and dip the fish into the mixture.
2. Roll the fish in the crushed chips. Arrange the fish and the potato wedges on 2 separate baking trays lined with baking paper. Refrigerate for 20 minutes.
3. Preheat oven to 200°C (400°F / Gas 6).
4. Lightly spray the fish and potato wedges with olive oil spray. Bake the potatoes for 20 minutes, then add the fish and cook for 10-15 minutes or until the fish and potatoes are crisp and golden.

Serve with broccoli, carrots and corn.

Serves 2-4.

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