Crumbed Fish Bites with Kumara and Potato Chips and Mushy Peas

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara and potatoes with a drizzle of olive oil and spread in a single layer on tray. Use two trays for crisper chips, if desired. Season with salt and pepper. Bake for 25–30 minutes, turning once during cooking.
3. Bring water and salt to the boil in a pot (with a lid). Add broccoli and garlic and cook on low, covered, for 6 minutes until tender. If broccoli sticks, add a dash of water. Stir in peas, cover and remove from heat. Steam for 5 minutes. Add mint, oil and butter, season with salt and pepper and mash.
4. Pat fish dry with paper towels, removing any remaining scales or bones. Cut into 4x4cm pieces. Place seasoned flour in a bowl, whisk eggs and milk in another bowl, and place breadcrumbs in a third bowl. Coat each piece of fish, first in flour, then egg, then breadcrumbs, shaking off excess.
5. Heat a drizzle of oil in a fry-pan on medium heat. Cook fish, in batches, for 1–3 minutes each side, until golden and cooked through. Add oil between batches, as required. While fish is cooking, mix mayonnaise with sweet chilli sauce (or tomato sauce for the kids).
6. Divide kumara and potato chips, mushy peas, and fish bites between plates. Place a dollop of mayo sweet chilli sauce on the side and squeeze over lemon juice (if desired).