Crispy Fish Fingers

Name: Crispy Fish Fingers with Roasted Potatoes and Carrots
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Cod fillet; 20 Grams of Plain flour; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Organic Eggs; 60 Grams of Panko bread crumbs; 60 Grams of Grana padano; 4 Tbsp of Vegetable oil; 600 Grams of Potatoes; 2 Pieces of Carrot; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 10 Grams of Sesame seeds; 32 Grams of Ketchup; 32 Grams of Mayonnaise

with Roasted Potatoes and Carrots

Skip the freezer section and make better fish fingers at home!

Cals 743 · Prot 59 · Carbs 64 · Fat 21

Family Friendly

45 min

Crispy Fish Fingers with Roasted Potatoes and Carrots

Skip the freezer section and make better fish fingers at home!

Cals 743 · Prot 59 · Carbs 64 · Fat 21

Family Friendly

Ingredients

Fish fingers

Cod fillet 6*

350 Grams

Plain flour 10*11*

20 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Organic Eggs 5*

1 Piece

Panko bread crumbs 10*11*12*

60 Grams

Grana padano 4*5*

60 Grams

Vegetable oil

4 Tbsp

Potatoes and carrots

Potatoes

600 Grams

Carrot

2 Pieces

Vegetable oil

2 Tbsp

Salt

1 Tsp

Sesame seeds 3*

10 Grams

To serve

Ketchup

32 Grams

Mayonnaise 5*9*13*

32 Grams

Allergens

*6 Fish, *10 Wheat, *11 Gluten, *5 Eggs, *12 Lupin, *4 Milk, *3 Sesame Seeds, *9 Soya, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3105 / 743
Fats (g)	20.6
of which saturated (g)	9.4
Carbohydrates (g)	64
of which sugars (g)	6.1
Fibers (g)	8.8
Proteins (g)	58.6
Salt (g)	1.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips. Peel the carrots and chop them to thin sticks. Add the carrots and potatoes to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt. Toss until coated. Roast in the oven for 35 min or until browned.

2 Prep fish fingers

Meanwhile, slice the cod into goujons. Add the all-purpose flour to a plate and season with salt and pepper. Crack the eggs onto a second plate and whisk. Combine the panko bread crumbs with a handful of the Grana Padano (see step 5) on a third plate.

3 Bread fish

Roll the cod goujons in the seasoned flour, then dip them in the eggs and finally coat them with the panko and Grana Padano mix. Refrigerate until you're ready to start frying.

4 Fry fish fingers

Heat a pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the breaded cod goujons (in batches) and reduce the heat to medium low. Fry the goujons for 2 min on each side or until golden and cooked through. Try not to move them around too much.

5 Finish roast

Sprinkle the roasted potatoes and carrots with the sesame seeds. If you like, sprinkle them also with some of the remaining Grana Padano. Return the tray to the oven for a final 2 min.