• Prep Time: 20 minutes  Cooking Time: 20 minutes
• Serves: 4

Ingredients

• 80g Ground Almonds or SPAR desiccated coconut
• 5ml Paprika
• 3ml SPAR Black Pepper
• 1 SPAR Egg, beaten
• 700g SPAR Prime Hake Fillets
• 400g SPAR Freshline Courgettes
• 30ml SPAR Extra Virgin Olive Oil
• Salt and Pepper to season
• Lemon Wedges

Method

1. Combine the almonds (or coconut) paprika and black pepper.
2. Cut the fish fillets into strips.
3. Dip the fish into the egg and then into the almond (or coconut) mixture.
4. Either shallow fry in a little coconut or olive oil turning occasionally or arrange on a lined baking tray and bake at 180°C for 20-25 minutes until golden and cooked through. The fish should be white and flake easily.
5. Cut the courgettes into chips. Toss in olive oil. Season well with salt and pepper. Arrange in a single layer on a baking sheet.
6. Bake for about 20 minutes, tossing once or twice during cooking.
7. Serve the fish and chips with a homemade mayonnaise or tartare sauce & lemon wedges