Cod fingers with minty roasted potatoes

Preheat the oven to 215–220 °C and line a baking sheet (approx. 30 cm × 40 cm) with baking paper.

Wash the potatoes and cut them into thin wedges (approx. 1 cm × 3 cm). Spread them on one half of the baking sheet, drizzle with olive oil, season with salt, toss thoroughly, and bake for 12–13 minutes in the oven at 215–220 °C.

Meanwhile, prepare two bowls. In one, whisk the egg, add the flour, chili flakes, milk, lime juice and grated zest, salt, and pepper, then mix until smooth. Pour the corn crumbs into the other bowl.