Crunchy fish goujons with skinny chips

• large potatoes↗2

  cut into skinny chips

• olive oil↗2 tbsp tbsp
• chunky fish↗450g g

  fillets cut into finger-sized strips

• eggs↗2

  beaten

• cornflakes↗140g g

  crushed into crumbs

• tartare or tomato ketchup

  and lemon wedges, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put chips on a baking tray, toss with oil and season. Cook for 20 mins on the top shelf.

2. 2

   Dip the fish strips in the egg and then the cornflakes. Lay on a rack over a baking tray. Transfer the chips to a lower shelf, then cook the fish above for 15 mins, turning half way, until crisp and golden.