Simple fish & chips

Created by TV chef Paul Bloxham, this fish and chips dish is really easy to make and much better for you than the traditional takeaway!

What you need:

• 400g floury potatoes such as Maris Piper, King
• Edward and Desiree
• 1 tbsp vegetable oil
• 2 x 200g skin on white fish i.e. cod or haddock fillets
• 1 medium egg, beaten
• 100g fresh white breadcrumbs

What you do:

1. Preheat the oven to 200°C, gas mark 6.
2. Peel and cut the potatoes into 1cm slices and then into chips. Place in a large bowl or plastic bag and add the oil, toss well to coat. Transfer to a large non stick baking tray. Bake for 30-35 minutes.
3. Meanwhile, dip the fish in the egg and coat in breadcrumbs; add to the baking tray with the chips for the last 20-25 minutes. Season with vinegar and a sprinkling of salt and twist of black pepper.

Paul's handy tip:

'Try also serving your chips with pollock, bream, snapper or sole to make a tasty and eco alternative.'

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