Keep the kids entertained making these fun cones, whilst you make up a healthier take on fried fish and chips. (Use greaseproof paper if you like)
SERVES 6 PREP 20 MINS
COOK 30 MINS
4 large potatoes
3tbsp olive oil
4tbsp plain flour
1 large eggs. lightly beaten
75g dried breadcrumbs
300g pollock, cut into 12 fingers
1tbsp chives, chopped
150ml soured cream
1 Heat oven to 200C, Gas 6. Cut potatoes into wedges. Put onto a non stick baking tray. Brush with oil, season , then roast for 30 mins until golden.
2 Meanwhile, put the flour, egg and breadcrumgs into 3 separate bowls. Dip each piece of fish into the flour, then egg and breadcrumbs. To coat.
3 Spread out on a non-stick baking sheet and bake with the wedges for 15 mins.
4 Stir the chives into the soured cream. Divide the fish and chips between the cones and top each one with spoonful of soured cream and chives.
Per serving: 357 cals, 13g fat (4g saturated). 44g carbs