Follow this recipe for a healthier version of fish and chips.

Serves:

4

Preparation time:

25 minutes

Cooking time:

45 minutes

Approximate cost for recipe:

£6.16

Approximate cost per serving:

£1.54

• 1½ tablespoons vegetable oil, plus a little extra for greasing
• 4 large potatoes, each one sliced into 8 wedges
• Ground black pepper
• 500g pollock, haddock or cod fillet, skinned
• 1 egg
• 100g dried golden breadcrumbs
• 200g frozen mixed vegetables

1. Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Grease a baking sheet with a little vegetable oil.
2. Put the potato wedges into a roasting tin and add 2 tablespoons of vegetable oil, tossing to coat. Season with some pepper. Transfer to the oven to bake for 45 minutes.
3. Cut the fish fillet into even-sized 'fingers'. Season with some pepper.
4. Beat the egg in a shallow dish with 3 tablespoons of cold water. Sprinkle the breadcrumbs onto a plate. Dip the fish fingers into the egg mixture, then roll them in the breadcrumbs and arrange on the baking sheet, allowing space between them.
5. When the potatoes have been in the oven for 25 minutes, turn them over using a fish slice. At the same time, put the fish fingers in the oven. Cook for 20 minutes, until crisp and golden brown.
6. Five minutes before the potatoes and fish fingers are ready, put the frozen vegetables on to cook in a small amount of boiling water. Serve with the fish fingers and potato wedges.

Tip 1: If you like, add a few dried herbs or a pinch of paprika to the breadcrumbs to give extra flavour to the fish fingers.

Tip 2: Mix equal amounts of tomato ketchup and low-fat yogurt to make a tasty dip for the fish fingers and potato wedges.