Crunchy fish goujons and wedges

Ingredients

• Wedges
• 1/4 cup plain flour
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 pinch cayenne pepper
• 500 grams brushed potatoes, cut into wedges
• Crunchy fish goujons
• 1/2 cup plain flour
• 1 egg, beaten
• 2 tablespoons milk
• 2 cups fresh (or dry) breadcrumbs
• 1 teaspoon dried italian herbs
• 500 grams boneless basa fillets, cut into fingers
• oil, for shallow frying
• 150 grams mixed salad leaves, to serve
• aioli, to serve