Who needs the local chippy?! Here’s how to make your own, healthier version of battered fish fingers, delicious chips and a lemon caper sauce

Serves 4

60g dried breadcrumbHome-baked fish fingers and chipss, 15g fresh parmesan, finely grated, optional

1 large egg

2tbsp plain flour

salt and ground black pepper

400-500g firm white fish fillets, haddock or cod, cut into strips about 2.5 x 7.5cm

200g frozen peas

lemon wedges

For the chips:

2tbsp sunflower oil

1.25kg potatoes peeled



For the caper sauce:

4tbsp mayonaise

2tsp freshly chopped parsley

1tbsp small capers, rinsed and drained

1 Set the oven to 200c. Spread the breadcrumbs out on a small baking tray, lined with foil. Put the tray in the oven to brown the breadcrumbs lightly. Remove from the oven and leave them on the tray to cool.

2 To make the chips: Raise the oven temperature to 230c. Put the oil in a large baking try and into the oven to heat up. Meanwhile, cut the potatoes into chips and dry them with a tea towel. Toss the chips in the hot oil, and spread out in one layer. Cook for 35mins, turning them after 20-25 mins.

3 To make the caper sauce: mix all the ingredients together, set aside in a small bowl. Mix the parmesan, if using, into the cooled breadcrumbs.

4 Lightly beat the egg in a cup, then strain into a shallow bowl. Put the flour on a plate and add some seasoning. Dip all the pieces of fish first in the flour, then in the egg, then put them all in the tray of breadcrumbs and coat well.

5 Arrange the fish fingers in a single layer on a large, well-buttered baking sheet. Bake them above the chips for 8mins.

6)Serve the fish fingers with the chips, caper sauce, peas and lemon wedges.

Per Portion: 611 Calories, 23.0g Fat

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