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1
Preheat the oven to 350F
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2
In a food processor, blitz the bread to coarse crumbs.
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3
Add the lemon zest, herbs and a pinch of salt, and pulse to bright green, fine breadcrumbs.
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4
Cut the fish into 1 1/2in x 4in strips (any trimmings can be kept for a fish pie).
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5
Dust each strip with flour, shaking off any excess, then dip into the beaten egg and coat in the breadcrumbs.
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6
The strips can now be kept in the fridge for up to 4 hours to firm up, but this is not essential.
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7
Heat 1 tbsp oil in a large frying pan until hot and fry the fish fingers a few at a time for 1-2 minutes on each side.
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8
Keep each batch warm on absorbent paper until all of the fish fingers are cooked.
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9
For the dip, mix all the ingredients together and season with salt and pepper.
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10
For the wedges, cut the potatoes into wedges, about 6-8 per potato, then toss in a bowl with the oil and paprika.
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11
Spread the wedges out in a single layer on a large non-stick baking tray.
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12
Roast in the oven for about 40-50 minutes, depending on their size, turning occasionally until golden brown and crisp.
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13
When cooked, season with flakes of sea salt.
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14
Serve the fish fingers with the lemon and caper dip and the crisp potato wedges on the side.
