Fresh white fish coated in a crispy cornflake crumb served with a side of vibrant chips made from sweet potatoes, baking potatoes, carrots and celeriac. Follow this easy recipe for a tasty twist on a British classic and liven up your midweek meals.
Preheat the oven to gas 6, 200°C, fan 180°C. For the chips, toss the potatoes, carrots and celeriac with the oil; season well. Spread out over 1-2 large baking trays and bake for 30 minutes.
Meanwhile, put the cornflakes in a plastic sandwich bag and gently bash with a rolling pin to coarse crumbs. Tip into a bowl and stir through the paprika. Put the fish in a bowl and sift over the cornflour; toss to coat. Dip each fish finger in the beaten egg, shaking of the excess, then into the cornflakes, turning until completely coated.
When the chips are nearly ready, push them to the side of the baking tray and add the fish. Bake for 8 minutes, or until cooked through and golden. Serve with the chips, ketchup and minty peas, if you like.
Tip: To make minty peas, mash 500g (1lb) boiled peas with 1/2 tbsp mint sauce and 4 tbsp crème fraîche.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
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