Salmon fish fingers with chips
4
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Whether you’re keeping the kids happy or need a treat yourself, this is a fab take on the classic fish fingers and chips supper
Ingredients
Potatoes, Raw
700 g, 2 large potatoes, cut into thin wedges
Sunflower Oil
1 tablespoon(s)
Breadcrumbs, dried
25 g, panko
Ground Almonds
25 g
Lemon
½ zest(s) of 1
Paprika
1 teaspoon(s), level, smoked
Dried Mixed Herbs
½ teaspoon(s)
Plain White Flour
2 tablespoon(s), level
Egg, whole, raw
1 medium, raw, beaten
Salmon, raw
4 fillet(s), medium, skinless
0% fat natural Greek yogurt
100 g
Dill, Fresh
20 g, finely chopped
Lemon
1 medium, cut into wedges, to serve
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the potato wedges on a baking tray, drizzle over the oil and season well. Bake for 40 minutes, until crisp and golden.
2
Meanwhile, combine the breadcrumbs, almonds, lemon zest, paprika and dried herbs in a bowl, and season well. Put the flour in a second bowl and season, then put the egg in a third bowl. Cut each salmon fillet in half lengthways, then in half widthways to make 16 fish fingers.
3
Coat a fish finger in the flour, then dip it into the beaten egg and finally roll it in the breadcrumbs until evenly coated. Set aside on a baking tray while you repeat with the remaining salmon. Chill for 5 minutes to firm up.
4
Bake the fish alongside the chips for the final 10 minutes of cooking time, until cooked through and golden.
5
Combine the yogurt with the dill and season to taste. Serve the fish fingers and chips with the dip and lemon wedges.
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