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Recipe

Fish fingers with wedges

Aug 31, 2011 2:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Fish fingers with wedges
  • 4土豆,去皮,切成瓣
  • 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

Fish fingers with wedges
  • 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.

Notes

Substitute chicken for fish, if preferred

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