Oven-Baked Fish and Chips

Ingredients

• Potatoes (Maris Piper or King Edward recommended) 1kg
• Olive oil 4 tbsp
• Smoked paprika (optional) 1 tsp
• Salt to taste
• Black pepper to taste
• For the fish
• Cod or haddock fillets 4 x 150g
• Plain flour 100g
• Large eggs 2
• Panko breadcrumbs 150g
• Lemon 1, cut into wedges, for serving

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease two large baking trays or line them with baking parchment.
2. Wash and cut the potatoes into chip shapes. Place them in a large bowl, toss with 2 tbsp of olive oil, smoked paprika (if using), salt, and pepper. Spread them in a single layer on one of the prepared baking trays.
3. Roast the chips for 20 minutes.
4. While the chips are roasting, prepare the fish. Pat the fish fillets dry with kitchen paper.
5. Set up three shallow dishes: one with the plain flour, one with the eggs beaten, and one with the panko breadcrumbs seasoned with a little salt and pepper.
6. Dredge each fish fillet first in the flour, shaking off any excess, then dip into the beaten egg, ensuring it's fully coated, and finally press into the breadcrumbs, coating all sides.
7. After the chips have had their initial 20 minutes, carefully remove the tray from the oven. Add the breaded fish fillets to the same tray, nestling them amongst the chips, or place them on the second prepared tray if preferred. Drizzle the remaining 2 tbsp of olive oil over the chips and fish.
8. Return the tray(s) to the oven and bake for a further 20-25 minutes, or until the fish is cooked through and golden brown, and the chips are crispy.
9. Serve immediately with lemon wedges.