Fish Fingers With Potato Wedges - cooking recipe

Ingredients

4 medium potatoes, peeled and cut into wedges
1 tbsp olive oil
1 1/3 lbs white fish fillets, cut into 1-inch strips
1/4 cup flour, seasoned with salt and pepper
1/3 cup milk
1 None egg, lightly beaten
1 cup dry breadcrumbs
None None Salad, mayonnaise and lemon wedges, to serve

Preparation

Preheat the oven to 425\u00b0F. Line 2 baking pans with parchment paper.
Toss the potato wedges with the oil in a large bowl. Season to taste. Arrange in a single layer on one of the prepared pans. Bake for 20 mins.
Meanwhile, toss fish pieces in flour, shaking off excess. Dip into combined milk and egg, then breadcrumbs, pressing firmly to coat. Place on second pan. Spray with no stick cooking spray.
Bake fish with potato wedges for a further 10-15 mins until golden and cooked through, turning fish halfway through cooking. Serve with salad, mayonnaise and lemon wedges.