Fish Fingers with Chip Butty

2 large Red Potatoes - Paprika - EVO - French Bread - Ketchup

Cut fish (1 filet of pollock) into finger sized pieces and lightly salt them. Set aside for 30 minutes.

Preheat oven to 350ºF (175ºC). Peel potatoes, cut and blanch for 5 minutes (in boiling water). Drain, season and cover well with paprika. Spread evenly over an oiled baking tray and place into oven for 20 minutes.

For the fish fingers: 1 filet of pollock - 1 cup flour - 1 large egg - 2 Tbsp Dill - Bread crumbs - EVO - 1 knob of butter

Coat fish in seasoned flour. Roll it in your hands to get rid of sharp corners that can burn in the pan. Coat well in egg wash. Chop fresh Dill and add to bread crumbs. Coat your fish in the bread crumbs. Add EVO to hot frypan and place fish in pan for about 3 minutes a side. Turn the fingers when they get golden brown and add the butter. Remove when done. Cut the French bread, butter and “mop up” the oils from the frypan with both pieces. Remove chips from oven and place in the middle of bread and cut bread in two, down the centre. Add fish fingers to plate and a dollop of ketchup. Serve immediately.