Cod fish fingers with mint fries

Instructions

• 1
  First, preheat the oven to 215–220 °C and line a baking sheet (30 cm × 40 cm) with parchment paper.
• 2
  Wash the potatoes and cut them into small fries (approx. 1 cm × 3 cm). Place the fries on half of the baking sheet, drizzle with olive oil, season with salt, mix, and bake for 12–13 minutes at 215–220 °C.
• 3
  Meanwhile, prepare 2 bowls. Crack the egg into one and add flour, chili flakes, milk, lime juice and zest, salt, and pepper, then mix. Pour the corn breadcrumbs into the second bowl.
• 4
  Wash and dry the cod, then cut it into pieces (3 cm × 8 cm). Then coat the pieces first in the prepared batter and then in the breadcrumbs.
• 5
  Once the potatoes are baked, remove the baking sheet from the oven and add the coated cod pieces to it. Return the baking sheet to the oven and bake everything at 215–220 °C for 12–18 minutes.
• 6
  Finally, sprinkle the finished fries with finely chopped mint and serve with the fish fingers.
• 7
  Drizzle the cod with lime juice before serving.