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Preheat oven to 180 fan bake
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Peel your potatos and cut into chip shape.
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Place on an oven tray with oil and seasoning.
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Cook for 30-45 mins, stirring a couple of times during cooking.
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When they are done, keep the oven on full, and open the oven door for 2 mins while the chips are still in the oven. This takes the steam out and keeps the chips crunchy. A great tip from my friend Katherine.
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While the potatos are cooking you can coat your fish.
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On a plate, combine polenta & lemon zest and season well.
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In a bowl, whisk your egg
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Dip the fish first in egg, then coat in the polenta and put on a plate. Repeat until all fish has been coated. Place in the fridge for 15 mins.
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When you are ready to cook the fish, heat a pan onto a medium heat and add a good slosh of oil.
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When the pan is hot cook the fish, you will probably need to do this in batches. Once cooked, drain on a plate covered with a paper towel.
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Serve with your choice of pickle/chutney/sauce/tartare, lemon and the chips and a good season with Salt and pepper again. and serve