Tortilla chip snapper

for a light meal

Feeds 4

Snapper, 4 pieces

Proper cheeza-peno tortilla chips, 2 bags

Flour, 1 cup

Eggs, 2

Olive oil, 2 tbsp

Potatoes, 8 large

Butter, 50g

Salt, big pinch

Lemon, 2

In a mortar and pestle crush the tortilla chips until they resemble bread crumbs then pour them onto a large plate. On a second large plate spread the flour. Whisk the eggs in a wide bowl (that will fit your fish fillets).

Taking one piece of fish at a time, dredge the fish in flour, then dip it in the egg and lastly dip it in the tortilla crumbs until the piece is covered in crumbs then place on a clean large plate. Repeat this with the other 3 pieces of fish.

Peel the potatoes and chop into bite sized pieces and place in a pot covered in salted water. Cook on low until the potatoes are cooked, it will take about 20 minutes.

Heat some olive oil in a pan and fry the fish on medium heat. It will only need a few minutes on each side. Transfer to a clean plate.

When the potatoes are cooked and a sharp knife slides easily through them, strain then add the butter and a pig pinch of salt. Mix with a large spoon until the butter melts and has coated the potatoes.

Serve with the fish and a simple green salad and a wedge of lemon. Aioli would be perfect with this too, but I didn’t have any.

Note: If you don’t eat fish, crumb a mushroom instead but you will need to cook it for longer with some more oil.