Author: nicola.andrews

Crispy Fish Fingers with Jacket Wedges

Serves 2
1 egg, beaten
1 slice wholemeal bread, crumbed
2 tablespoons polenta (quick-cook, dried)
Pinch of pepper
3 tablespoons plain flour
1 pinch of paprika
1 white fish fillet (skinned and boned)
1/2 lemon squeezed, or lemon juice
Oil for greasing parchment paper
1 Jacket potato and 1 sweet potato, skins washed
1/2 tablespoon oil
Pinch salt & pepper

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Nicola Andrews
21/05/20

Crispy Fish Fingers with Jacket Wedges

Method
Pre heat oven to 220˚c / 200˚c fan / gas mark 7
Cut the potatoes into wedges leaving the skins on, add 1/2 tablespoon oil and salt & pepper
Place them on a baking tray leaving space between and cook for 20-30 minutes until crispy
Now Line a baking tray with parchment paper and lightly oil
Mix the polenta, pepper and breadcrumbs together in a bowl
In another bowl mix the flour and paprika together
Cut the fish fillets into strips about 3cm wide
Now arrange the bowls as follows, lemon juice - flour - egg - breadcrumbs
Take the first piece of fish and roll into the lemon juice then the flour followed by the egg and finally the breadcrumbs, then place onto the greased baking tray. Repeat the process with each finger of fish
Place into the oven and cook for 10-12 minutes or until the fish is cooked through
Serve the fish fingers with the jacket wedges and some vegetables or salad