Fish fingers and Wedged Chips
Serves: 4
Preparation: 20 minutes
Cooking Time: 35 minutes
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.