SALMON STICKS WITH POTATO WEDGES

Preparation Method :

• Preheat the oven to 190°C / 375°F / Gas mark 5.
• Spoon the oil into a roasting pan and put into the preheated oven briefly to heat. Toss the potatoes in the warm oil until well coated.
• Sprinkle with paprika and salt to taste and roast for about 20 - 30 minutes, turning until crisp and golden.
• Mix the cornmeal and paprika together on a plate. Dip each salmon strip into the beaten egg, roll in the cornmeal mixture until evenly coated.
• Pour enough oil into a heavy-bottom frying pan to cover the base and place over a medium heat.
• Arrange half the salmon strips when hot in the skillet and cook at least for 5 minutes, turning until golden.
• Drain on paper towels, keep warm and cook the remaining salmon strips. Serve with the potato wedges.