ingredients

 

(Family of 5 dinner) 

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4 Fillets of pollock 

7 medium white potatoes 

8 large runner beans (pack of green beans will work fine)

1 unwaxed organic lemon 

2 med free range eggs 

80g flour 

3 cloves garlic

3 sprigs fresh rosemary 

3 sprigs fresh mint 

1 tbspn butter 

150 ml sunflower oil 

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method 

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Chop potatoes in to cubes. leave the skins on. line a baking tray with greaseproof paper & scatter potatoes on tray. on a chopping board place a knife flat on top of garlic clove & give a whack to pop open do that to each clove & place around potatoes. drop in rosemary sprigs a dash of rapeseed oil over the top season with salt & pepper pop in to a preheated oven at 180c keep a watchful eye & shake every 5 mins. pour all the sunflower oil in to a wok & put on med-high heat. fill a saucepan with water & put on med-high heat. beat eggs in a shallow dish. mix flour with salt & pepper in another shallow dish. cut all the pollock lengthways in to fingers about 3 fingers per fillet.dip in egg & coat in flour repeat until all fish is covered. slowly dip the end of a piece of fish in oil to check temperature if it sizzles your ready. take care not to burn your hands when carefully placing fish in oil. cook for 6/7 minutes turning once. place your golden brown fish on a baking tray in keep in top oven on a low heat until all fish is done. chop beans in to 2 inch pieces & pop in saucepan of water throw in the pint cook for 5 mins. drain the water take out the mint & toss in butter. plate up fish, chips & beans & enjoy with lemon wedge on the side.