1. Preheat the oven to 350°F 2. In a food processor, blitz the bread to coarse crumbs. Add the lemon zest, herbs and a pinch of salt, and pulse to bright green, fine breadcrumbs. 3. Cut the fish into 1 1/2in x 4in strips (any trimmings can be kept for a fish pie). 4. Dust each strip with flour, shaking off any excess, then dip into the beaten egg and coat in the breadcrumbs. 5. The strips can now be kept in the fridge for up to 4 hours to firm up, but this is not essential. 6. Heat 1 tbsp oil in a large frying pan until hot and fry the fish fingers a few at a time for 1-2 minutes on each side. 7. Keep each batch warm on absorbent paper until all of the fish fingers are cooked. 8. For the dip, mix all the ingredients together and season with salt and pepper. 9. For the wedges, cut the potatoes into wedges, about 6-8 per potato, then toss in a bowl with the oil and paprika. 10. Spread the wedges out in a single layer on a large non-stick baking tray. Roast in the oven for about 40-50 minutes, depending on their size, turning occasionally until golden brown and crisp. When cooked, season with flakes of sea salt. 11. Serve the fish fingers with the lemon and caper dip and the crisp potato wedges on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
