Feed your family a healthier option to the classic fish and chips, with this makeover. Better yet – get the kids involved in coating the fish in cornflakes!
2 large potatoes, cut into skinny chips
2 tbsp olive oil
450 g fish fillets cut into finger -sized strips
2 eggs, beaten
140 g cornflakes, crushed into crumbs
tartare sauce or tomato ketchup, to serve
lemon wedges, to serve
- Heat oven to 200C/180C fan. Put chips on a baking tray, toss with oil and season. Cook for 20 mins on the top shelf.
- Dip the fish strips in the egg and then the cornflakes. Lay on a rack over a baking tray. Transfer the chips to a lower shelf, then cook the fish above for 15 mins, turning half way, until crisp and golden.