Name: Fish fingers with wedges
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 4 potatoes, peeled, cut into wedges; 1/4 cup seasoned flour; 1/3 cup milk; 1 tablespoon olive oil; 600 gram white skinless and boneless fish fillets, out crossways into 3cm-wide pieces; 1 egg, lightly beaten; 1 cup dry breadcrumbs; salad, mayonnaise and lemon wedges, to serve

Fish fingers with wedges

Serves 4

Prep

20M

Cook

35M

Total

55M

Skip to Recipe

Ingredients

4 potatoes, peeled, cut into wedges

1/4 cup seasoned flour

1/3 cup milk

1 tablespoon olive oil

600 gram white skinless and boneless fish fillets, out crossways into 3cm-wide pieces

1 egg, lightly beaten

1 cup dry breadcrumbs

salad, mayonnaise and lemon wedges, to serve

Method

1.Preheat oven to very hot, 220°C. Line 2 baking trays with non-stick baking paper.

2.In a large bowl, toss the potato wedges with the oil and season to taste. Arrange in a single layer on one prepared tray. Bake for 20 minutes.

3.Meanwhile, toss fish pieces in flour, shaking off excess. Dip into combined milk and egg, then breadcrumbs, pressing firmly to coat. Place on second tray. Spray with oil.

4.Bake fish with wedges for a further 10-15 minutes until golden and cooked through, timing fish halfway through cooking. Serve with salad, mayonnaise and lemon wedges.

Substitute chicken for fish, if preferred
Note

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Ingredients

Method

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