Crispy fish fingers with potato wedges and salad

Ingredients 6 medium potatoes Oil, for roasting and frying 400g hake fillets, cut into even sized fingers Flour, for dusting 1 egg, lightly beaten 1 KNORR Crispy and Tasty Chicken Coating with Sweet Chilli Dip Mix 75ml mayonnaise Salad ingredients Method Preheat oven to 200C Cut potatoes into wedges keeping the skin on Drizzle with oil, tossing well to coat the wedges Season with sea salt and black pepper then roast in the oven for about 20 minutes until the potatoes are soft inside and crunchy on the outside Pat the fish fingers dry with paper towel then gently toss them in a bowl of cake flour to evenly coat Dip the fish fingers in the bowl of lightly beaten egg and then into the crumb coating contained within in the pouch of KNORR Crispy and Tasty Heat oil in a frying pan, fry the fish fingers on both sides until golden brown and drain on paper towel. Mix sweet chilli dip mix from the package with mayonnaise and serve on the side Serve the crispy fish fingers with the potato wedges and a fresh green salad

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