(serves 10) Ingredients: 2.5Kg floury potatoes such as Maris Piper, King Edward and Desiree 100mls vegetable oil 10 x 200g skin on white fish i.e. cod, plaice or haddock fillets 5 medium eggs, beaten 500gms fresh white breadcrumbs
Method: 1. Pre heat the oven to 200°C/gas mark 6. 2. Peel and cut the potatoes into 1cm slices and then into chips. Place in a large bowl or plastic bag and add the oil, toss well to coat. Transfer to a large non-stick baking tray and bake for 30-35 minutes. 3. Dip the fish in the egg and coat in breadcrumbs; add to the baking tray with the chips for the last 20-25 minutes. Season with vinegar and a sprinkling of salt and twist of black pepper. TIP: “Try serving your chips with Pollock, bream, snapper or sole to make a tasty and eco alternative.” Recipe by TV chef, Paul Bloxham, chef patron at the award-winning Tilbury pub in Hertfordshire.