Crispy Fried Fish and Seasoned Potato Wedges

Ingredients

For the Fish

1.1 lbs (500 g) Nile perch fillet
1 egg
⅓ cup potato starch
Juice of ½ lemon
½ cup oil (for frying)
1 teaspoon lemon juice
Salt

For the Fries

4 medium potatoes
3 tablespoons olive oil
1 teaspoon sweet paprika
½ teaspoon oregano
½ teaspoon basil
½ teaspoon salt
½ teaspoon black pepper
A pinch of hot paprika or chili flakes

Instructions

Prepare the Fish

Soak the fish in salted water for about 1 hour. Remove and cut into strips.

Drizzle with lemon juice from the half lemon.

In a bowl, mix the egg, potato starch, and a little salt. Dip the fish pieces into the mixture.

Heat the oil in a suitable pan and fry the fish well on both sides until golden.

Prepare the Fries

Wash the potatoes well with their skins on. Microwave each potato for about 2 minutes.

Cut each potato into wedges.

Mix the potatoes with olive oil and all the spices. Transfer to a baking tray and bake for about 20 minutes until crispy.

Serve

Serve the fish hot alongside the freshly baked potato wedges.