Homemade fish fingers, chips & herby mayo

Preheat the oven to 200°C, gas mark 6. Boil a large pan of generously salted water. Add the chips, cook for 2-3 minutes, then drain. Drizzle the olive oil over a large baking tray and toss the chips into it. Spread out in a single layer, then bake, turning once, for 40 minutes, or until golden and crisp.

Meanwhile, mix the mayonnaise with the herbs and lemon zest and set aside. (Will keep in the fridge for up to 3 days.)

Add the flour to a plate with a pinch of salt. Beat the egg with a fork in a small shallow bowl. Tip the breadcrumbs onto another plate. One by one, dip the fish fingers into the flour, egg, then breadcrumbs, shaking off any excess each time, until completely coated.

Heat a large frying pan over a mediumhigh heat and add the oil. Once hot, add the fish fingers and fry for 1-2 minutes each side, until golden. Transfer to the oven for the final 8 minutes of the chips’ cooking time, until the fish is golden and cooked through, opaque and flakes easily. Serve with the chips, herby mayo and a lemon wedge with peas, if liked.