Fish Fingers with Chippies and Red Pepper Aioli

Steps

1. Cook chippies Preheat oven to 220°C. Toss chips on a lined oven tray with a drizzle of oil and season well. Roast for 20-25 minutes, until tender and crispy, turning once during cooking.
2. Prep fish Pat fish dry with paper towels, remove any remaining scales or bones and season. Slice fish fillets lengthways, into 2cm strips, then cut into about 8cm lengths.
3. Crumb fish Place fish in a medium bowl with flour; whisk egg with milk in a second bowl; place breadcrumbs in a third bowl. Coat each piece of fish first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go.
4. Cook fish Heat a drizzle of oil in a large fry-pan (preferably non-stick), on medium-high heat. Cook fish fingers in batches, for about 1-2 minutes each side, until golden and just cooked through. Wipe out pan between batches and add more oil, if needed.
5. Prep salad In a medium bowl, whisk together oil, vinegar and mustard. Peel carrot and courgette into ribbons, then add to bowl with dressing, along with baby spinach. Toss to combine and season to taste. In a small bowl, mix together mayo and tomato sauce. Keep salad ingredients separate for those fussy foodies and serve with plain mayo.
6. To serve Divide chippies and fish fingers between plates. Serve ribbon salad and red pepper aioli, or tomato mayo (if using), on the side. Dip fish fingers into aioli for adults, or tomato mayo for the kids.