| | Oven-baked fish fingers and chips
Oven-baked fish fingers and chips
Oven-baked fish fingers and chips 4.3-5 9
  • Calories: 1195 kj
  • Fat: 9.8g
  • Carbohydrates: 29.4g

How to Make:

  1. Preheat oven to 200°c. Line 2 baking trays with baking paper. Peel potatoes and cut into chips. Place into a saucepan of cold water. Bring to the boil. Reduce heat and simmer for 2 minutes or until potatoes are just tender. Drain, then pat-dry between sheets of paper towel.
  2. Arrange in a single layer on a baking tray. Spray with olive oil spray and sprinkle with sea salt flakes.
  3. Cut fish into 'fingers' about 11cm long x 3cm wide. Place flour and breadcrumbs onto separate plates. Break egg into a shallow dish and whisk. Dip each fish finger into flour, egg, then breadcrumbs. Arrange on a baking tray.
  4. Place chips on top shelf of oven and bake for 15 minutes. Turn chips.
  5. Place tray with fish fingers in oven under chips. Cook for a further 10 to 15 minutes or until fish is golden and cooked through and chips are crisp.
  6. To make salsa: Combine all ingredients in a small bowl. Serve with fish and chips.
Time for preparing:
15 min.
Servings:
14 fish fingers

Ingredients:

  • 2 potatoes (see note)
  • olive oil spray
  • 350g boneless white fish fillets
  • 1/2 cup plain flour
  • 2 cups fresh white breadcrumbs
  • 1 egg
  • 125g cherry tomatoes, quartered
  • 1 small avocado, diced
  • 1 tablespoon lemon juice
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