Fish fingers and chips
5
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This absolute classic of fish fingers and chips will be loved by the whole family. By adding some Cajun spice to the breadcrumbs to the fish for modern spicy flavour
Ingredients
Potato(es)
600 g, floury variety, cut lengthways into 1cm thick chips
Skinless white fish, raw
500 g, firm variety
Plain flour
¼ cup(s), (35g)
Egg(s)
2 medium, lightly beaten
Panko breadcrumbs
1 cup(s), (140g)
Low-fat mayonnaise
¼ cup(s), (75g)
Capers, rinsed, drained
1 tbs, chopped
Pickled gherkin, drained
20 g, finely chopped
Fresh flat-leaf parsley
1 tbs, finely chopped
Lemon(s)
1 medium, wedges to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place potatoes, in a single layer, on 1 prepared tray. Lightly spray with oil. Bake on top shelf of oven for 40 minutes or until golden.
2
Meanwhile, cut fish into long (about 12cm) 3cm-thick 'fingers'. Place flour on a plate. Whisk egg and 1 tablespoon water in a shallow bowl. Place breadcrumbs on a plate.
3
Dip 1 piece of fish into flour and then egg mixture. Coat in breadcrumbs and place on remaining prepared tray. Repeat with remaining fish. Lightly spray with oil and bake in oven with chips, turning once, for 20 minutes or until golden and cooked through.
4
Meanwhile, combine mayonnaise, capers, gherkin and parsley in a small bowl. Serve tartare sauce with fish fingers, chips and a lemon wedge.
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