Fish Fingers with wedged chips

Posted by Nathan Lloyd | 21/02/2014 | Category: Food

To celebrate national chip week, here is a very quick and easy recipe for fish fingers and wedged chips.

You can use your favourite fish, but I would recommend sticking to the traditional route of either cod or haddock.

This very simple recipe is detailed below and we would love to hear your feedback at the foot of this article.

• Preparation Time:  Around 15-20 minutes
• Cooking Time:  35 minutes
• Serves:  4 adults


• 4tbsp olive oil
• 360g (about 4 fillets) fresh fish, e.g. haddock, cod, salmon
• 2tbsp plain flour
• 1 teaspoon of bicarbonate of soda
• 2 free range eggs
• 100g Co-op Melba toast
• 6 large potatoes


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 separate 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, bicarbonate, 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 golden.
Serve with baked beans or peas and ketchup.


About The Author: Rob Smyth

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