Ingredients
- 35 g (1¼ oz/¼ cup) plain (all-purpose) flour
- 2 eggs
- 90 g (3¼ oz/1½ cups) panko (Japanese breadcrumbs, available from supermarkets)
- 600 g (1 lb 5 oz) thick firm white fish fillets (such as ling, blue eye trevalla or snapper)
- 2½ tablespoons vegetable oil
- 800 g (1 lb 12 oz) roasting potatoes (such as russet burbank, sebago or spunta), scrubbed
- lemon wedges, to serve
Tartare sauce
- 1 egg yolk
- 2 teaspoons lemon juice
- 125 ml (4 fl oz/½ cup) olive oil
- 1 tablespoon chopped capers
- 2 gherkins (pickles), finely chopped
- 1½ tablespoons chopped flat-leaf (Italian) parsley
Method
1. To make the tartare sauce, put the egg yolk and lemon juice in a small food processor and blend until combined. With the motor running, pour in the olive oil in a thin, steady stream and process until the mixture is thick and emulsified. Pour the sauce into a bowl, stir in the capers, gherkin and parsley and season to taste with sea salt. Cover the surface directly with plastic wrap and set aside at cool room temperature until ready to serve.
2. Preheat the oven to 200°C (400°F/Gas 6). Line two large baking trays with baking paper. Put the flour in a bowl, season with sea salt and freshly ground black pepper and mix well. Break the eggs into another bowl and lightly beat. Tip the panko into a third bowl.
3. Cut the fish fillets into fingers about 10 cm (4 inches) long and 3 cm (1¼ inches) wide. Toss the fish pieces in the flour, shaking off the excess, then toss them in the beaten egg to coat well, draining off the excess. Finally, coat the fish pieces in the panko, pressing the crumbs on well to make sure the fish is covered. Place on one of the baking trays, cover with plastic wrap and refrigerate for 1 minute to firm the crumbs slightly.
4. Thinly slice the potatoes and spread on the other baking tray, overlapping slightly if necessary. Drizzle with the oil and season with sea salt and freshly ground black pepper. Transfer to the oven with the fish pieces and bake for 5 minutes. Turn the potato slices over and bake for 5 minutes. Turn again and bake for another 5 minutes, or until the chips are golden and the fish is cooked through.
