• Prepare your chips so they can cook whilst you work on the fish. If air frying the chips, follow the instructions below for them now OR simply pop in frozen gluten-free oven chips at this point instead if you don't have an air fryer.

To make the fish:

• Mix together the cornflour, paprika, mixed herbs, salt and pepper in a small bowl.
• Spread the mixture out onto a large plate.
• Place the basa fillets into the flour mixture and carefully turn so that they are well coated on both sides.
• Place a frying pan on a medium heat with enough oil to coat the bottom of the pan in a thin layer.
• Once the oil is heated, carefully place your basa fillets into the pan. It should sizzle slightly when it goes in. If your oil isn't hot enough when you start frying (no sizzle at all), your coating won't be crispy!
• Fry on each side until crisp and golden - about 3-4 minutes or so each side, keep checking the underside so you know when to flip. Transfer to a plate lined with kitchen paper.

To make the air fryer chips: (or simply serve the above with frozen chips instead)

• Chop the potatoes into 1cm thick chips (using a large, sharp knife) and pop them into a bowl, then add the oil, salt and pepper. Toss so they are all coated.
• Place them in a 200C preheated air fryer for about 15 minutes, turning half way until crisp and cooked.

To serve:

• Serve up your fish and chips with a side of mushy peas if you like.