Giant Fish Finger and Homemade Chips.

Simple suppers, enjoyed at home. A couple of weeks ago, my Mum and I fancied making our own version of the classic 'fish and chips'. We explored our local supermarket and were slightly disappointed in the selection of fresh fish. Never fear. We had a look in the freezer section and behold, a bag of Pollock fillets. (Quite a bargain actually!). The rest of the ingredients we had at home. To make our tasty dish, take one fillet of fish (preferably sustainably sourced), dust it in plain flour, then dip it in some beaten egg, place onto a pile of breadcrumbs and coat. Repeat this step twice for extra coverage and golden, crumby, flaky-ness. Peel and chop some white potatoes. Get a pan of sunflower oil on, as it can take a while to heat up. Once bubbling, drop in a cube of bread to see if it's ready. Place your fish into a hot oven for 15-20 minutes. Batch fry your chips until golden, crisp and fluffy in the middle. Put a pan of peas on the hob. There you have it. Plate up your magnificently easy, simple and tasty dinner, garnishing with a few turns of sea salt, malt vinegar and a squeeze of lemon. Classic!