Recipes

Method

1. Preheat the oven to 190C/fan 170C/Gas5.
2. Brush the oil over a large baking tray or 2 small trays (for the fish fingers) and a large heavy based roasting dish (for the wedges).
3. To make the wedges, cut each potato into 8 segments. Heat the roasting dish and when the oil is hot, add the wedges and cook for 35 minutes. Carefully turn them once during cooking.
4. Meanwhile, cut the fish fillets in half widthways and then in half lengthways to make 16 thin strips.
5. Put the flour into a bowl. Crack the eggs and beat together in a spearate bowl.
6. Crush the toasts, using your hands or a rolling pin, into small pieces and put into another bowl.
7. Dip the fish into the flour, egg and then finally the crushed toasts.
8. Sit the fish on the baking tray(s) and cook alongside the potatoes for 8-10 minutes or until the fish is cooked and the coating is godlen.
9. Serve with homemade baked beans or peas and ketchup.