SERVES 4

4 x 175g fillets of sea bass, haddock, whiting, bream, ling, hake or hoki
245g pack plain tortilla chips or potato crisps (pack unopened)
2 large eggs, beaten with 2 tbsp water
4 tbsp extra virgin olive oil
4 large red-skinned potatoes (about 800g), scrubbed and dried
1 tbsp Worcestershire sauce
1 tbsp smoked paprika or paprika
2 tsp fine sea salt
6 tbsp cooked peas, fresh or frozen
4 tbsp thick mayonnaise
8 lemon wedges, to serve

Pre-heat the oven to 190°C, Gas Mark 5.

Pat the fish dry with kitchen paper. Leaving the tortilla chips in the sealed bag, puncture a small hole in one corner and use a rolling pin to bash the contents to form fragments and then crumbs. Tip these out on to an oven tray and spread evenly. Pour the diluted egg on to a flat dish. Dip the fish into the egg mix and then into the crumbs, pressing gently to ensure an even coating. Set the fish on an oiled, foil-covered oven tray and chill. Halve the potatoes lengthways and then quarter. Slice each quarter into 4, 6 or 8 segments, depending on the potato's size. Tip the segments into a clean plastic bag. Drizzle in the oil, sauce, paprika and salt. Add the potato wedges and seal the bag. Toss the potatoes until coated and arrange evenly over another large oiled, foil-covered baking sheet, skin sides down. Bake towards the top of the oven for 20 minutes or until frizzled and aromatic. After the first 10 minutes, put the fish on the next shelf down and bake for 8-10 minutes more or until the fish is densely white and flakes easily and the chips are crisply golden. Mash the cooked peas and mayonnaise to a purée and serve with the fish and chips, along with some lemon wedges.

FEATURE CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS MARTIN BRIGDALE
APRIL 2008