Ingredients

• 5 spray low-fat cooking spray
• 700 g potato(es), scrubbed and cut into wedges
• 2 tablespoon olive oil
• 1 pinch salt
• 1 teaspoon pepper
• 25 g flour
• 1 medium egg(s)
• 2 tablespoon water, cold
• 50 g dried breadcrumbs
• 700 g haddock, (4 x 175g fillets)
• 1 portion lemon(s), cut into wedges, to serve
• 1 tablespoon vinegar, malt, to serve
• 4 sprig parsley, to garnish

Instructions

• Preheat oven to Gas Mark 6/200°C/400°F. Mist a baking sheet with spray cooking oil.
  
  
• Put potato wedges into a roasting pan. Add olive oil and toss to coat. Season with salt and pepper. Bake for 30 minutes.
  
  
• Meanwhile, prepare fish. Sprinkle flour onto a plate, season with salt and pepper. Beat egg and water together in a shallow bowl. Sprinkle breadcrumbs onto a separate plate. Coat fish in seasoned flour, dip into egg mixture, then coat in breadcrumbs. Arrange on baking sheet.
  
  
• Reduce oven to Gas Mark 5/190°C/375°F. Continue to bake the potatoes, with the fish positioned below them, for another 15 - 20 minutes. To check that the fish is cooked, test it with a fork - the flesh should be opaque and should flake easily.
  
  
• Serve the fish and chips with vinegar, lemon wedges, salt and pepper. Garnish with parsley.