Chunky fish fingers and chips recipe
1kg bag over potato wedges
600g (1lb 5oz) cod loin
50g (2oz) plain flour, seasoned
175g (6oz) fine white breadcrumbs
vegetable oil, for frying
1 lemon, cut into wedge
1 Cook the potato wedges according to the pack instructions. Cut the cod loin in to 8 thick pieces. Dust each piece of fish lightly with seasoned plain flour. Beat the egg and pour on to a flat plate. Dip each piece of fish first in the beaten egg, then in the breadcrumbs, to coat.
2 Half-fill a deep frying pan with vegetable oil and heat until very hot - a small cube of bread dropped in should brown in about 30 seconds. Add half the breaded fish and fry for 3 to 4 minutes, turning once or twice until the breadcrumb coating is crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Cook the remaining fish in the same way.
3 Serve immediately with the potato wedges, lemon wedges, peas and mayonnaise.
Per serving: 781 calories, 20g fat (5.5g saturated), 113g carbohydrate