Jumbo Fish Fingers

While the chips are baking, thinly slice the cucumber. Zest the lemon to get 1 tsp, then slice into wedges.

In the first shallow bowl, combine the plain flour, salt (see ingredients list), lemon zest and a good pinch of pepper. TIP: Add the lemon zest in after crumbing the kids fillets if you like! In the second shallow bowl, whisk the egg and a dash of water. TIP: If you don’t have eggs, use 4 tbs of milk instead. In the third shallow bowl, place the panko breadcrumbs. Dip the white fish fillets into the flour mixture, followed by the egg, and finally in the breadcrumbs. Set aside on a plate.

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. Add the crumbed fillets to the pan and cook for 2-3 minutes each side, or until golden and just cooked through. Set aside on a plate lined with paper towel to drain. TIP: If your pan is getting crowded, cook in batches adding extra oil if needed!

In a large bowl, combine the vinegar, honey, 3 tsp of the dill & parsley mayonnaise and 2 tbs of olive oil. Add the cucumber and the mixed salad leaves. Season with salt and pepper and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp.