Crumbed Fish Fingers with Chippies and Tartare Sauce

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 in oven for about 30 minutes until tender and crispy, turning once during cooking. Turn oven to high grill and grill chips for 3-5 minutes, to get them extra crispy, if desired.
2. Crumb fish Pat fish dry and season with ½ tsp salt. Slice fish fillets lengthways into 2cm thick strips, then cut into about 8cm lengths. Add flour to a medium bowl, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl. Coat each piece of fish in flour, then egg, then breadcrumbs, shaking off any excess.
3. Prep salad Peel cucumber and carrot into ribbons and thinly slice capsicum. Add to a large bowl with spinach. Just before serving, toss with a drizzle of oil and vinegar and season. Cut lemon into wedges.
4. Cook fish Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium-high heat. Cook fish in batches, for 1-2 minutes each side, until golden and just cooked through. Wipe out pan between batches and add more oil. Season fish once cooked, if needed.
5. Serve chippies and fish fingers with salad and tartare sauce on the side. Alternatively, use tomato sauce. Squeeze over a lemon wedge.