Fish Fingers With Potato Salad

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donna hay

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Ingredients

600 g chat (baby) potatoes, halved

1 cup (300g) whole-egg mayonnaise

1 tablespoon chopped chives

800 g firm white fish fillets, trimmed and sliced

50 g butter, melted

2 cups (140g) fresh white breadcrumbs

lemon wedges, to serve

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