Southern Baked Fish with Mashed Potatoes and Green Beans

Preheat the oven to 200 degrees. Line a baking tray with parchment paper and set aside.

Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 20 minutes.

While the potatoes are cooking, prepare the fish. Pat the Nile perch dry with paper towels. In a shallow dish, mix the Southern Mix Coating with chilli powder and dried chilli flakes according to taste.

Dip each piece of fish into the whisked eggs, then dredge in the Southern Mix Coating, pressing to adhere the coating on all sides. Place on the prepared baking tray.

Drizzle the coated fish with vegetable oil and bake in the preheated oven for 15-20 minutes or until the coating is golden and crispy, and the fish flakes easily with a fork.

Once the potatoes are cooked, drain them and return to the pot. Add half of the butter and a splash of milk. Mash until smooth and creamy. Season with salt and pepper to taste.

Heat the remaining butter in a frying pan over medium heat. Add the green beans and sauté for 3-4 minutes. Add chilli flakes to taste and continue to fry until the beans are tender but still crisp.

Serve the baked fish with a side of mashed potatoes and the fried green beans. Accompany with lemon wedges for squeezing over the fish.