Oat and Seed-Crusted Fish with Lemon:
- 3 tblsp wholemeal flour
- sea salt and freshly ground black pepper
- 3 tblsp rolled oats
- 3 tblsp mixed seeds
- 1 large egg
- 4 skinless white fish fillets, such as haddock or cod (150-200g/5-7oz each), sliced into rough chunks
- sunflower oil, for shallow-frywing
- 5 rooster potatoes, cut into chips
- 3 tblsp olive oil
- 1 tblsp ground black pepper
- 1 tblsp sea salt
- mixed leaf salad
- lemon wedges
For the fish
- Combine the flour and a generous amount of salt and black pepper on one plate and the oats and seeds on another. Beat the egg in a shallow dish.
- Dip a piece of fish first in the flour, shaking off any excess, then dip in the beaten egg and lastly in the oats and seeds mix. Place on a plate and repeat with the rest of the fish.
- Pour enough oil into a large frying pan until it is about 1cm (½ in) deep and heat over a high heat.
- Fry the fish for 2-3 minutes on each side until golden brown. Remove with a fish slice and drain on a plate lined with kitchen paper.
For the chips
- Preheat the oven to 200°C.
- Cut the potatoes into chips about 1cm in thickness.
- Spread the potato chips evenly over two large non-stick baking trays. Try and give the chips as much space as possible; this will make them extra crispy.
- Drizzle the oil over the chips and toss until they are all combined. Sprinkle over the pepper, salt and toss again.
- Place in the oven and roast for 40-50 minutes or until crispy and golden.
- Serve straightaway as a tasty snack or alongside a main meal.