Crispy Cod Fish Fingers with Mint Fries

Preheat the oven to 215–220 °C top/bottom heat and line a baking sheet with baking paper.

Wash the potatoes and cut them into fries approximately 1 cm x 3 cm in size. Spread the fries on one half of the baking sheet, drizzle with olive oil, salt, mix well, and pre-bake for 12–13 minutes.

Meanwhile, prepare two bowls. In the first bowl, whisk the egg with flour, chili flakes, milk, lime juice and zest, as well as salt and pepper, to form a smooth batter. Put the corn breadcrumbs into the second bowl.