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How to make Crispy fish fingers with cheesy wedges

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 2 Coliban potatoes
  • 2 tablespoons grated parmesan
  • 80g (2 cups) cornflakes
  • 350g white fish fillets
  • 40g (1/4 cup) plain flour
  • 1 egg

Method

  • Step 1 Preheat oven to 190°C. Line 2 baking trays with non-stick baking paper. Cut each potato into 10 thin wedges. Place the parmesan in a large sealable plastic bag. Add half the wedges and shake to coat. Place the wedges on 1 prepared tray. Repeat with the remaining wedges. Bake for 15 minutes.
  • Step 2 Meanwhile, place cornflakes in a large sealable plastic bag. Wrap a tea towel around the bag and use a rolling pin to crush the cornflakes until fine crumbs form. Transfer the crumbs to a large plate.
  • Step 3 Cut the fish into eight 3cm-thick fingers. Place flour on a large plate. Whisk egg and 2 tablespoons of water in a shallow bowl. Season with salt and pepper. Coat the fish in the flour and shake off any excess. Dip the fish, 1 piece at a time, into egg mixture then press into the crumbs to coat. Place the fish on the remaining baking tray.
  • Step 4 Reduce oven temperature to 180°C. Place fish in oven and cook with wedges for a further 15 minutes or until fish and wedges are crisp and golden.