Who doesn’t love a hot, crispy and salty chip? One of our favourite things to do in summer is head to the beach for Fish and Chips.

Trying to recreate that feeling at home is a little harder to do, but mastering a good homemade chip or ‘wedge’ isn’t.

I usually do potatoes for the boys and sweet potato for my husband and I.

Serves 5

Ingredients

1 medium sweet potato, washed, skin on, cut in half and then into wedges.

3 medium potatoes, washed, skin on, cut into wedges.

Olive oil, salt and pepper

4-5 firm white fish fillets or salmon fillets

1 tablespoon (approx 20gm) of butter

Serve with salad of choice and a lemon or lime wedge.

Method

Before you do anything else, turn your oven to 220 degrees celsius.

While it’s heating, line 2 trays with baking paper – this saves washing up later!

Place the cut sweet potato and potato wedges in a microwave safe dish, add a little water, cover and microwave till soft, approx. 4 minutes. If not soft, place back in the microwave for another minute or so.

Drain and dry the wedges with some paper towel (this will help them roast better)

Place on trays, drizzle with olive oil, season with salt and pepper and throw them in the oven for 20-25 minutes.

Get your fish of choice out of the fridge. Lightly oil and season both sides.

When there is 10 minutes to go on your wedges, place a frying pan on medium heat and add butter to the pan. Once melted, cook for 4 minutes on each side or until cooked till your liking.

Serve on plates with your favourite salad and a wedge of lemon or lime.

FISH COOKING TIPS –

If your fish has skin on, cook the skin side down first.

White fish fillets will flake apart easily with a fork when they are cooked and will be opaque in the middle.

Salmon will also flake apart easily when cooked and will still be slightly pink in the middle.