Herby Hake Fish Fingers With Chips And Aioli

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until the chips are golden and starting to crisp

Meanwhile, peel and finely chop (or grate) your garlic

Combine your mayo, chopped garlic (not a raw garlic fan? Try using less) and the juice of half your lemon[s] in a bowl

Season with salt and pepper, add a drizzle of olive oil and whisk to combine – this is your aioli

Chop your parsley finely, including the stalks

Add the chopped parsley and panko breadcrumbs to a large bowl with a generous pinch of salt and mix it up – these are your herby breadcrumbs

Slice your hake fillet[s] in half lengthways, then slice each half into 3 until you end up with 6 fish fingers per person

Crack your egg[s] into a shallow bowl and beat with a fork

Add 3 tbsp [4 1/2 tbsp] [6 tbsp] flour to another plate

Add half of the fish fingers to the flour (tap off any excess), add them to the beaten egg, then put them into the bowl of herby breadcrumbs and give them a good mix up until they're fully coated

Repeat this process with the rest of the fish – these are your herby fish fingers

Meanwhile, boil half a kettle

Add your blanched peas to a pot, cover them with boiling water (just enough to cover them) with a pinch of salt, bring to the boil over a high heat and cook for 1 min or until they're warmed through

Once tender, drain the peas and set aside

Meanwhile, heat a large, wide-based pan (preferably non-stick) with 3 tbsp [4 1/2 tbsp] [6 tbsp] vegetable oil over a medium-high heat

Once hot, add the herby fish fingers and cook for 3-4 min on each side, or until golden and cooked through (you may have to do this in batches)

Tip: Your fish is cooked once it turns opaque and flakes easily

Cut the remaining lemon into 1 wedge per person