o 2 salmon fillets, cut into approx. 8 ‘finger’ shapes or if you want to replace ‘battered’ fish leave the fillets whole
o 100-150g oats (use a lesser amount of oats first and then add more if you need to)
o 1 egg (beaten)
o 2 tablespoons plain or almond flour
o 2 tablespoons olive oil
o Hot sauce to taste (optional)
o 1 medium sweet potato or white potato, cut into chip shapes
o 6 heaped tablespoons of frozen peas
o Lemon wedges (for squeezing over fish fingers).
Preheat oven to 200c and line 2 baking trays with baking paper. If you have a wire rack, place one on top of one of the trays.
Mix 1 tablespoon of olive oil and the chips in a bowl until the chips are evenly covered. Lay the chips in a single layer on a tray.
Place the flour on a plate, and the egg in a shallow bowl. Add the oats to a separate bowl adding a few drops of hot sauce (if you are using) and mix well.
Roll each salmon finger or fillet in the flour, then dip in the egg, allowing any excess to drip back into the bowl and then into the oats until thoroughly coated. You may need extra egg or flour depending on how well they coat.
Place the fish pieces on the wire rack over the second baking tray and drizzle with oil. If you do not have a wire rack place them straight on the tray.
Place both trays in the oven for 15-20 minutes or until the fish is thoroughly cooked and the coating is crisp. If you do not have a wire rack you will need to turn the fish over half way through. The chips should be cooked until a golden colour. Remember to turn the chips over halfway through cooking.
Meanwhile boil some water in the kettle and add to a pan over a medium heat. Add the peas and cook for 2-3 minutes or alternatively add to a steamer and steam cook them for 1-3 minutes.
8. Serve the fish, chips, lemon wedge and peas together.