Instructions
1 Preheat oven to 190°C. Line two baking trays with baking paper. Place breadcrumbs on one prepared tray and bake for 5 minutes or until golden. Transfer to a shallow dish and add paprika, stirring to combine. Set alongside just used baking-paper lined tray, ready for fish.
2 Place potatoes on remaining tray. Lightly spray with olive oil, season with freshly ground black pepper and bake for 45 minutes or until tender and golden.
3 Meanwhile, to make yoghurt tartare, combine all ingredients in a small bowl. Season with freshly ground black pepper. Refrigerate until required.
4 Whisk egg and flour in a small shallow bowl. Add fish, turning to coat. Working with one strip at time, coat fish in breadcrumb mixture, pressing lightly to secure, then transfer to prepared tray. Lightly spray with oil, then bake for last 15 minutes of potato cooking time or until golden and cooked through.
5 Meanwhile, cook peas in a large saucepan of boiling water for 5 minutes or until just tender. Drain, transfer to a bowl and coarsely mash with a fork. Add table spread and freshly ground black pepper, stirring well to combine. Cover to keep warm.
6 Place watercress, onion, olive oil and vinegar in a small bowl, tossing gently to combine. Season with freshly ground black pepper. Divide fish fingers, peas and watercress salad among four serving plates. Drizzle over yoghurt tartare and serve with lemon wedges on the side.
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