Fish Fingers with French Fries and Lime Aioli

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes with a drizzle of oil on prepared tray and season with salt and pepper. Roast for 25-30 minutes, until tender and crispy. Turn once during cooking.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Slice fillets into 2 x 8cm strips and season with salt. Place seasoned flour in a shallow bowl, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl.
4. Coat fish (one handful at a time) first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Set aside. Bring a small pot of salted water to the boil.
5. Heat a drizzle of oil in a large frypan on medium-high heat. Cook fish, in batches, for 1-2 minutes each side, or until golden and just cooked through. Wipe out pan between batches, and add more oil as needed. While fish is cooking, cut broccoli into small florets.
6. Cook broccoli in pot of boiling water for 2 minutes, until just tender. Drain. Whisk oil, vinegar and maple syrup/honey together in a large bowl. Add all remaining salad ingredients to bowl with dressing, toss to combine, season then set aside. In a small bowl, mix together all lime aioli ingredients.
7. divide fish fingers, French fries and salad between plates. Serve with a dollop of lime aioli to dip fish fingers into. Alternatively serve with tomato sauce.