Fish and chips is everyones favourite so I had to include it in this budget challenge. I used to be really snooty about only using fresh fish, but have changed my mind since doing these budget recipes. When defrosted there really isn’t much difference. Also as you only get out what you need there’s less risk of food waste if you don’t use it in time.

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Day 6
Breakfast
Toast and jam

Lunch
Cold Bacon pasta

Dinner
Fish in bread crumbs with chips & salad

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Fish in bread crumbs with chips & salad

Ingredients for the fish
1 large fish
1/2 the leftover egg whites
1 crust for breadcrumbs
Flour
Cajun spice
Lemon zest

Ingredients for the chips
1 large potato
1 tablespoon olive oil

Serve with a mixed salad
A few lettuce leafs
A slice of red and yellow peppers chopped up
A few tomato chopped up
Some carrots sliced with a peeler
Some slices of cucumber

Method for the potato wedges

Slice the potatoes into wedges and toss them in a tray with a little olive oil, a sprinkle a pinch of salt and pepper, then bake them in the oven for about 30 minutes.

Method for the fish

Firstly defrost the fish fillet, and preheat the oven on to 200°C.

Then make your bread crumbs in a food processor or grate them, add a little lemon zest, salt, pepper and 1 tablespoon of oil and mix it all together.

In 3 shallow bowls one with flour, one with the beaten egg and one with the breadcrumb mixture.

Carefully roll the fish in the flour then the egg, then the bread crumbs, patting the mixture on to them if you need to.

Lay it on lightly oiled baking tray, and bake in the bottom of oven for 12-15 minutes, carefully turning it over halfway through.

Serve with the potato wedges and salad.