Fish & Chips with Salad and Aioli

Steps

1. Prep chips Preheat oven to 230°C. Toss potato chips on a lined oven tray, with a drizzle of oil and lemon pepper seasoning. Season with salt and roast for 20-25 minutes, until golden. Turn once, to ensure even cooking. If your kids don’t like raw carrot, cut carrot into 1cm sticks and cook them in the oven, for about 15 minutes, while you cook chips.
2. Make salad In a small bowl, whisk together oil and vinegar. Dice tomato 1cm; grate carrot; thinly slice spring onions; cut cucumber in half lengthways, then thinly slice. Add to a medium bowl, along with spinach. Toss with oil and vinegar before serving. Season to taste. For any fussy foodies, keep some salad, fish and aioli plain.
3. Prep fish Pat fish dry and remove any scales or bones. In a medium bowl, combine flour and ½ teaspoon salt. In a second medium bowl, whisk eggs. Heat a drizzle of oil in a large fry-pan, on medium-high heat. Coat each piece of fish in flour (shaking off any excess), then coat in egg. Transfer into the fry-pan.
4. Cook fish Cook fish in batches, for 1-2 minutes each side (depending on thickness), until fish is just cooked through. Drain excess oil on a paper towel. Season.
5. Make aioli In a small bowl, mix together mayonnaise and lemon juice. Season to taste. Cut remaining half lemon into wedges.
6. To serve Divide chips, salad and fish between plates. Dollop aioli on the side and squeeze over lemon wedge.