Collaboration......a starting point

It was great to collaborate with Sandy Neil on a family recipe, inspired by local produce - focusing on fish, for the Southern Reporter this week. Due to lack of space, Sandy asked me to edit the recipe, and unfortunately the photograph was not used....so here are the original recipe and photograph in full.

This recipe takes 30 minutes from the slice of the first potato to plate. Children love to "help" and the crisp bashing is great fun. As "the chef" they engage with the process and often want to try the results. This can be eaten as a family meal, as a perennial favourite, but with the twist of Whiting, landed locally in Eyemouth

Eyemouth whiting goujons and chunky jacket chips

Serves 4

5 medium sized potatoes, washed

1 large organic/free range egg & 1x15ml sp (1 Tblsp) water

2 x15ml sp (2Tblsp) plain flour

1 x small bag unsalted crisps

1 x large slice of bread, any variety, preferably a day or 2 old

2 x whiting fillets, approx 100g (4oz) each

1. Preheat oven to 180 C, 350 F, Gas 5
2. Cut the potatoes into chunky chips - add to a pre heated, lightly greased baking tray, and place on middle shelf of oven
3. Beat the egg with water in a shallow bowl add, have the flour in a separate bowl
4. Crush the bag of crisps until very fine
5. Grate the slice of bread into fine breadcrumbs, mix with crisps in another bowl
6. Cut each whiting fillets into finger shaped slices, across the fillet – the tail can be cut into 2.
7. Dip the goujons in the flour, then into the egg, and then gently into the crisp/breadcrumb mixture, to be lightly coated.
8. Add the coated goujons to lightly greased baking tray, and place on the top shelf of the oven. Check and turn the chips.
9. Cook for 10 minutes, until cooked through.

Serve with cucumber sticks or a chunky tomato sauce