-
Preheat the oven to 200°C fan bake.
-
Cut potatoes with skin on into wedges. Place on a lined tray, drizzle with rice bran oil, season and bake in the oven for 20 – 25 minutes, or until golden and crispy (turn halfway through the cooking time).
-
To make the crumb, add the rosemary and thyme to the panko crumbs along with salt & pepper and mix well.
-
Prepare the hoki fillets by coating them with flour, dipping in beaten egg and then covering in the herb crumb; making sure the fillet is well coated in the crumb mixture.
-
Heat a frying pan over a medium heat and add a drizzle of oil to the pan. Cook the hoki on each side for 4 minutes, ensuring the fish is cooked through and crumb is golden brown.
-
Serve the hoki with the chips, along with Polly’s Sauce and lemon wedges.
