FoodCoop Recipes
Fish fingers and Wedged Chips
Prep
20 minutes
Cook
35 minutes
Serves
4
Ingredients
2tbsp olive oil
360g (about 4 fillets) fresh fish, e.g. haddock, cod, salmon
2tbsp plain flour
2 free range eggs
100g The Co-operative Melba toastFor the chips6 large potatoes
2tbsp olive oil
To servepeas and ketchup
Method
Preheat the oven to 190C/fan 170C/Gas5.
Brush the oil over a large baking tray or 2 small trays (for the fish fingers) and a large heavy based roasting dish (for the wedges).
To make the wedges, cut each potato into 8 segments. Heat the roasting dish and when the oil is hot, add the wedges and cook for 35 minutes. Carefully turn them once during cooking.
Meanwhile, cut the fish fillets in half widthways and then in half lengthways to make 16 thin strips.
Put the flour into a bowl. Crack the eggs and beat together in a spearate bowl.
Crush the toasts, using your hands or a rolling pin, into small pieces and put into another bowl.
Dip the fish into the flour, egg and then finally the crushed toasts.
Sit the fish on the baking tray(s) and cook alongside the potatoes for 8-10 minutes or until the fish is cooked and the coating is godlen.
Serve with homemade baked beans or peas and ketchup.
