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How to make Oven baked fish fingers and chips

Yield = 14 fish fingers
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 2 potatoes (see note)
  • olive oil spray
  • 350g boneless white fish fillets
  • 1/2 cup plain flour
  • 2 cups fresh white breadcrumbs
  • 1 egg
  • 125g cherry tomatoes, quartered
  • 1 small avocado, diced
  • 1 tablespoon lemon juice

Method

  • Step 1 Preheat oven to 200°c. Line 2 baking trays with baking paper. Peel potatoes and cut into chips. Place into a saucepan of cold water. Bring to the boil. Reduce heat and simmer for 2 minutes or until potatoes are just tender. Drain, then pat-dry between sheets of paper towel.
  • Step 2 Arrange in a single layer on a baking tray. Spray with olive oil spray and sprinkle with sea salt flakes.
  • Step 3 Cut fish into 'fingers' about 11cm long x 3cm wide. Place flour and breadcrumbs onto separate plates. Break egg into a shallow dish and whisk. Dip each fish finger into flour, egg, then breadcrumbs. Arrange on a baking tray.
  • Step 4 Place chips on top shelf of oven and bake for 15 minutes. Turn chips.
  • Step 5 Place tray with fish fingers in oven under chips. Cook for a further 10 to 15 minutes or until fish is golden and cooked through and chips are crisp.
  • Step 6 To make salsa: Combine all ingredients in a small bowl. Serve with fish and chips.