Kokova Magazine

Continuing our feature on the Choice Chip Awards - why not try these fish fingers - give the childhood favourite a modern makeover.

Prep: 25 minutes
Cook: 30 minutes
Serves: 4

Ingredients

For the chips:

• 6 large potatoes, such as Maris Piper, King Edward or Desirée (about 1.5kg)
• olive oil

For the fish fingers:

• 600g fresh white firm fish, skinned, such as cod, haddock or coley
• 85g breadcrumbs, lemon and pepper flavoured, available in most supermarkets (alternatively, you can use plain breadcrumbs adding ½ the zest of a lemon and seasoning with pepper)
• 60g plain flour
• 2 large eggs
• salt and pepper

For the rocket mayonnaise:

• 4 tbsp light mayonnaise
• large handful of rocket
• 8 slices of bloomer bread

Procedure

• Heat oven to 200°C/fan 180°C/gas 6.
• Cut the unpeeled potatoes into thick chips. Try and keep them similar shapes and thickness so they cook evenly.
• Put the chips into a large pot of salted cold water, and bring them to the boil.
• Drain them, and tip them onto kitchen paper or a dry clean tea towel and dry thoroughly. Tip the dry chips into a large bowl.
• Add 2-3 tbsp sunflower oil and toss to coat all the chips with a covering of oil.
• Tip the chips onto baking tray. Bake for 20-30 minutes, shaking every now and again, until the chips are cooked and are an even golden brown.
• Line another baking tray with parchment paper.
• Cut the fish lengthways into finger sized pieces.
• Season the flour and put in one bowl.
• Place the beaten eggs in a second and put the breadcrumbs in a third shallow bowl.
• Dip the fish first in the flour, then the egg, then the breadcrumbs, shaking off the excess as you go.
• Place the fish fingers on the baking tray and cook for 10 minutes.
• Finely chop the rocket and add the mayonnaise.
• Griddle or toast the bread. Spread with the rocket mayonnaise and add the fish fingers.
• Top with another slice of bread.
• Stack the chips in a jenga fashion and serve with the fish finger sandwich.