serves one, greedily
Wash and thickly slice 1.5 Yukon Gold potatoes, or any other waxy potato. Toss the slices in a little sunflower and olive oil and black pepper. Spead in a single layer in a baking dish and put in a hot oven, 400c for about 30 mins.
In 3 seperate shallow bowls place some cornstarch (cornflour in the UK), one beaten egg and some panko (Japanese breadcrumbs). Add to the cornstarch one tsp of garlic powder. You could add here any dried spice or herbs you enjoy, but the flavouring should be only a slight hint in the background. Heat 1.5 tbsp olive oil in a nonstick pan.
Wash and pat dry a fish fillet, I used a thick fillet of Ling Cod, which was tender, moist and delicious but any white fish will be good.
Cover the fish in cornstarch and shake off the excess. Dip in the beaten egg until completely covered. Roll in the panko for an even covering. Fry the fish in the hot oil over a medium heat until golden brown and cooked through, 7-8 mins each side.
Meanwhile, warm some organic canned peas in a small saucepan. It's your preference, but I think canned peas have a better flavour than frozen.
Serve with malt vinegar, a good twist of black pepper and a sprinkle of good quality salt.
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