A fun and healthy twist on fish and chips from Tesco that the whole family will love.
Preheat the oven to 200°C/fan 180°C/gas mark 6. Grease a baking sheet with oil.
Put the flour for the goujons on a plate and the beaten egg in a bowl. Put the breadcrumbs on another plate and season with salt and pepper. Take each strip of fish and toss in the flour, then the egg, then the breadcrumbs. Place the fish strips on the baking sheet and bake in the oven for 15-20 minutes until golden and cooked through.
Meanwhile make the tempura chips. Half-fill a deep pan with oil and heat to 190°C or until a cube of bread browns in 30 seconds.
Just before the oil is hot enough, using a hand whisk, quickly mix together the flour, cornflour, salt and sparkling water in a bowl to make a slightly lumpy batter.
Dip one-third of the vegetables into the batter and then straight into the hot oil. Fry for 2 minutes until crisp. Remove from the pan with a slotted spoon, drain on kitchen paper and keep warm in a low oven. Fry the remaining vegetables in two more batches.
Serve the tempura chips straight away with the hot fish goujons, along with the sweet chilli dip.