Cheat's fish fingers and rainbow chips recipe
Fresh white fish coated in a crispy cornflake crumb served with a side of vibrant chips made from sweet potatoes, baking potatoes, carrots and celeriac. Follow this easy recipe for a tasty twist on a British classic and liven up your midweek meals.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 408 calories / serving
- Freezable
- Healthy
Ingredients
- 100g (3 1/2oz) cornflakes
- 1 tsp sweet paprika
- 500g (1Ib) skinless, firm white fish fillets, such as hake or cod, sliced into chunky fingers
- 4 tsp cornflour
- 1 egg, beaten
- ketchup, to serve (optional)
For the chips
- 1 sweet potato, cut into chips
- 1 baking potato, cut into chips
- 2 carrots, cut into chips
- 300g (10oz) celeriac, cut into chips
- 2 tbsp sunfower oil
Each serving contains
- Energy
- 1720kJ 408.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 11g
of the Reference intake
Carbohydrate 49.8gProtein 29.1gFibre 5.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. For the chips, toss the potatoes, carrots and celeriac with the oil; season well. Spread out over 1-2 large baking trays and bake for 30 minutes.
- Meanwhile, put the cornflakes in a plastic sandwich bag and gently bash with a rolling pin to coarse crumbs. Tip into a bowl and stir through the paprika. Put the fish in a bowl and sift over the cornflour; toss to coat. Dip each fish finger in the beaten egg, shaking of the excess, then into the cornflakes, turning until completely coated.
- When the chips are nearly ready, push them to the side of the baking tray and add the fish. Bake for 8 minutes, or until cooked through and golden. Serve with the chips, ketchup and minty peas, if you like.
- Tip: To make minty peas, mash 500g (1lb) boiled peas with 1/2 tbsp mint sauce and 4 tbsp crème fraîche.
- See more Fish recipes
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
