Fish with oven-baked chips

INGREDIENTS:

• 650g sebago potatoes, scrubbed, cut into 1cm chips
• Olive oil cooking spray
• vegetable oil, for shallow-frying
• 8 (750g) flathead fillets
• 1 egg, lightly beaten
• 3/4 cup panko breadcrumbs
• 1/2 cup aioli
• 100g mixed salad leaves, to serve

INSTRUCTIONS:

• Step 1
  Preheat oven to 220°C/200°C fan-forced. Cook potatoes in a medium saucepan of boiling, salted water for 8 to 10 minutes or until tender. Drain well. Place on a tray lined with paper towel. Set aside to cool completely.
• Step 2
  Place chips, in a single layer, on a large greased baking tray, spray with oil. Bake for 45 minutes or until golden and crisp. Season with salt.
• Step 3
  Meanwhile, heat oil in a large, deep frying pan over high heat. Dip fish into egg, then coat in breadcrumbs. Shallow-fry fish for 3 minutes or until crisp and golden. Drain on paper towel. Serve fish and chips with aioli and salad.