Fish and chips

Method

1. Preheat the oven to its maximum temperature. Place a 30 x 20 x 5-cm roasting tray inside to heat. Have ready a wire rack that sits in or over the roasting tray.
2. Cut the potatoes into chips about 1cm thick (peel them if you like, but the skin adds flavour). Transfer to a bowl of cold water as you go. Drain well and pat dry with kitchen paper. Return to the bowl, add the oil and salt and toss to coat. Carefully arrange in a single layer in the hot roasting tray. Roast for 15 minutes, shaking the tray occasionally.
3. Meanwhile, place the flour, egg and breadcrumbs in three separate shallow bowls. Stir the paprika into the flour and generously season with salt and pepper. Dredge the fish strips in the flour, then the egg and finally the breadcrumbs, pressing the breadcrumbs to encourage them to stick. Transfer to the wire rack and drizzle with oil.
4. When the chips have done their 15 minutes, flip them over with a spatula and reduce the oven temperature to 220°C. Sit the fish on its rack in or on the roasting tray and roast for about 20 minutes, or until the fish is cooked through and breadcrumbs are pale golden. Serve.