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Ingredients

1.25kg brushed (sebago) potatoes, peeled, cut into thick chips
3 tablespoons olive oil
2 tablespoons plain flour
Salt & freshly ground pepper
1 egg
2 tablespoons milk
2 cups fresh breadcrumbs
1/4 cup chopped fresh parsley
700g barramundi fillets, cut into 4 serving portions
1 bunch broccolini, ends trimmed
2 carrots, cut into short, thick sticks
Lemon wedges, to serve

Method

Step 1 Preheat oven to 220°C. Line a large oven tray with non-stick baking paper. Toss the potatoes in half of the oil and salt. Spread in a single layer on the lined tray. Bake for 40-45 minutes, turning once, until chips are golden brown.
Step 2 Meanwhile, season the flour. Whisk egg and milk together in a shallow dish. Combine breadcrumbs and parsley in a shallow dish. Coat fish pieces in flour, shaking off excess, then coat in egg and breadcrumbs. Place on a plate.
Step 3 Heat remaining oil in a large non-stick frying pan over medium-high heat. Add fish and reduce heat to medium. Cook for 3-4 minutes each side or until fish is cooked. Steam broccollini and carrots.
Step 4 Serve the crumbed fish with the chips, steamed vegetables and lemon.

Crumbed fish and homemade chips

How to make Crumbed fish and homemade chips

Ingredients

Method