These cheesy bite-sized fingers are irresistibly crisp and golden. They're a homemade take on the classic kids' favourite and are perfect party snacks, too!
- 1 kg brushed potatoes, peeled
- 1 Tbsp olive oil
- salt and pepper, to taste
- vegetable oil, for frying
- ¾ cup whole-egg mayonnaise
- ¼ cup barbecue sauce
- lemon cut into wedges, to serve
- sea salt flakes, to serve
- 750 g white fish fillets, boneless
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- ½ cup finely grated Parmesan
- 1 Tbsp all-purpose seasoning
- ⅓ cup plain flour
- Cut potatoes into 2cm thick wedges. Toss with oil. Place on a large oven tray lined with baking paper. Season with salt and pepper.
- Cook in a hot oven (200°C) for about 45 minutes, or until crisp.
- Meanwhile, make fish fingers. Cut fish into 2cm thick pieces to make 16 fingers.
- Place beaten eggs in a bowl. Combine breadcrumbs, parmesan and seasoning in a shallow dish. Dust fish in flour seasoned with salt and pepper. Shake off excess. One at a time, dip in eggs, then in breadcrumb mixture, pressing firmly to coat.
- Heat enough oil to shallow-fry in a large, deep, frying pan over a medium heat. Add fish in two batches. Shallow-fry for about 3 minutes on each side, or until fish is cooked and golden brown. Remove. Drain on absorbent kitchen paper
- Combine mayonnaise and sauce in a bowl.
- Serve fish with potato wedges, mayonnaise sauce, lemon and salt flakes.
We used ling fillets for this dish. Panko breadcrumbs are Japanese-style crumbs that stay light and crisp, but you can replace with packaged, dried breadcrumbs.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.2 g|
|Total carbohydrates||41.5 g|
|- Sugars||6.9 g|
|Dietary fibre||3.6 g|