Fish Fingers and Chunky Chips

This is for my daughter, Bella, who loves making these fish fingers

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   1. Preheat oven to 180 C, 350 F, Gas 5
   2. Add potato wedges to a pre heated, greased baking tray, and place in middle of oven
   3. Place beaten egg/water mixture; the flour & crushed crisps/breadcumb mixture into 3 separate bowls
   4. Cut each whiting fillet into thick strips.
   5. Dip the strips in flour, then the egg, and finally into crisp/breadcrumb mixture, for scant coating. Place on a greased baking tray, into oven. Check and turn the chips.
   6. Cook for 10 -15 minutes, until cooked through and golden brown
   
   Serve with yogurt, cucumber and herb dip, or with homemade tomato sauce using chopped tinned tomatoes, chopped onions and vegetables simmered together with tomato puree until thickened; or maybe broccoli “trees”