Serves 4
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For the fish:

For the chips:

For the tartare sauce:

  1. Combine all of the tartare sauce ingredients in the bowl of a food processor. Whizz until combined, then refrigerate until ready to use.
  2. Preheat the oven to 230°C/210°C fan/gas mark 8. Bring a pot of salted water to the boil and cook the chips for 6-7 minutes until just tender. Drain well, then return to the pan and place back over the heat to steam dry thoroughly, shaking the pan every 20 seconds or so to prevent them from sticking and to rough them up a bit.
  3. Season with salt and black pepper and sprinkle with smoked paprika, tossing again.
  4. Transfer the chips to a large baking tray and drizzle with oil, tossing to coat. Bake the chips on the top shelf of the oven for 25-30 minutes until golden brown and crispy, flipping them over after 15-20 minutes.
  5. Meanwhile, in a sealable bag, combine the corn flakes and black pepper. Close the bag and crush the corn flakes. Transfer to a bowl.
  6. Place the flour in another bowl and beat the eggs together in a third.
  7. One at a time, dip the fish strips into the flour, then the egg, then the crushed corn flakes. Place on a large baking tray.
  8. Add the fish to the oven for the final 10-12 minutes or until cooked through. Serve with the crispy chips and homemade tartare sauce.

Nutrition Facts

Per serving: 583kcals, 8.7g fat (2.7g saturated), 90.3g carbs, 8.8g sugars, 37.7g protein, 10g fibre, 1.263g sodium

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