Ingredients

• 4–6 medium potatoes, cut into wedges
• oil for cooking
• salt, to taste
• 4 thick slices bread, crusts removed
• ½ cup grated parmesan cheese
• ¼ cup parsley
• 2 eggs
• 1 tbsp milk
• ½ cup plain flour
• 500g whiting fillets
• oil for cooking
• salad or vegetables, steamed, to serve

Method

1. Preheat oven to 220°C
2. Place wedges in a large non-stick baking dish. Pour 1 tbsp oil over potatoes and toss with hands to combine. Season with salt and bake for 40–50 minutes or until cooked through and golden. Turn a couple of times during baking.
3. Meanwhile, process bread, cheese and parsley until fine breadcrumbs and pour onto a plate or into a shallow bowl. Lightly beat eggs and milk in a separate bowl.
4. Place flour seasoned with salt & pepper in a plastic bag. Add fish fillets and shake to coat.
5. Dip floured fish in egg mixture than breadcrumb mixture.
6. Refrigerate until ready to cook
7. Heat oil in pan and cook fish fillets 2–3 minutes each side until golden. Drain on paper towel.
8. Serve immediately with wedges and salad or steamed vegetables.