Crunchy fish goujons with skinny chips

Ingredients

• 2 large potatoes cut into skinny chips
• 2 tbsp olive oil 
• 450 g chunky fish fillets cut into finger-sized strips
• 2  eggs beaten
• 140 g cornflakes crushed
• 4 servings tomato ketchup and lemon wedges 

Equipment

• oven
• baking pan

Directions

1. Heat oven to 200C/180C fan/gas
2. Put chips on a baking tray, toss with oil and season. Cook for 20 mins on the top shelf.
3. Dip the fish strips in the egg and then the cornflakes.
4. Lay on a rack over a baking tray.
5. Transfer the chips to a lower shelf, then cook the fish above for 15 mins, turning half way, until crisp and golden.