Is this your new signature dish?


  • 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


  • 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.


  • 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.

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