Fish Fingers, Chips and Crudités

Skip the freezer section and make better fish fingers at home!
Cals 866 · Prot 45 · Carbs 93 · Fat 29
Family-Friendly
Try Hello Chef Now
60 min
photo
Skip the freezer section and make better fish fingers at home!
Cals 866 · Prot 45 · Carbs 93 · Fat 29
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fish fingers
Cod fillet
350 Grams
Parmesan
30 Grams
Plain flour
20 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Eggs
1 Piece
Soy sauce
20 ML
Panko bread crumbs
60 Grams
Paprika powder
2 Grams
Vegetable oil
2 Tbsp
Chips
Potatoes
600 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Sides
Carrot
1 Piece
Cucumber
2 Piece
Garlic cloves
0.5 Piece
Mayonnaise
50 Grams
Lemon
1 Piece
Salt
0.5 Tsp
Ketchup
39 Grams

Tips for fussy eaters

This is an easy recipe which the little ones are bound to enjoy.

Pro tip

For a crisper finish, soak the chips in cold water for 30-60 min before baking.

Before you start

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

Instructions

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1 Bake chips

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips (see pro tip!). Add the chips 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.
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2 Prep

Meanwhile, slice the cod into goujons. Grate the Parmesan. Add the all-purpose flour to a shallow bowl and season with salt and pepper. Crack the eggs into a shallow bowl with the soy sauce and whisk. Add the panko bread crumbs to a third bowl and combine with the Parmesan and paprika
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3 Bake fish

Roll the cod goujons in the seasoned flour, then dip them in the eggs and finally coat them with the panko. Place them on a second lined baking tray and drizzle with vegetable oil. Bake for 25 min until golden and crispy.
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4 Sides

Meanwhile, peel the carrots. Chop the carrots and cucumber into crudites. Set aside. 
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5 Dip

Meanwhile, peel and mince the garlic. In a bowl, combine the mayonnaise with 0.5/0.5/1 tsp of the garlic, a squeeze of lemon juice and season with a pinch of salt and pepper.
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6 Serve

Divide the fish fingerschips and crudites among plates. Serve with the garlic mayoketchup and drizzle with the remaining lemon if desired. 

Tips for fussy eaters

This is an easy recipe which the little ones are bound to enjoy.

Pro tip

For a crisper finish, soak the chips in cold water for 30-60 min before baking.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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