Herby Fish Fingers With Chips And Aioli
Our homemade fish fingers are coated in crispy panko-parsley breadcrumbs, and guaranteed to beat the ones in the freezer. Serve with garden peas, chunky chips and a zingy lemon aioli for dipping.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into chips
Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray[s] in the oven for 20-25 min or until the chips are golden and starting to crisp
Meanwhile, peel and finely chop (or grate) your garlic
Roll your lemon[s] with your hand on a hard surface (to release more juice!) and cut in half
Combine your mayo, the chopped garlic (not a raw garlic fan? Try using less) and the juice of half your lemon[s] in a small bowl
Season with both salt and pepper, add a drizzle of olive oil and whisk to combine – this is your aioli
Chop your parsley finely, including the stalks
Add the chopped parsley and your panko breadcrumbs to a large bowl with a generous pinch of salt and mix it up – these are your herby breadcrumbs
Slice your basa fillet[s] in half lengthways, then slice each half into 3 until you end up with 6 fish fingers per person
Crack the egg[s] into a shallow bowl and beat with a fork
Add 3 tbsp [4 1/2 tbsp] [6 tbsp] flour to another plate
Add half of the fish fingers to the flour (tap off any excess), add them to the beaten egg, then put them into the bowl of herby breadcrumbs and give them a good mix up until they're fully coated
Repeat this process with the rest of the fish – these are your herby fish fingers
Meanwhile, boil half a kettle
Add your blanched peas to a pot, cover them with boiling water (just enough to cover them) with a pinch of salt, bring to the boil over a high heat and cook for 1 min or until they're warmed through
Once tender, drain the peas and set aside
Meanwhile, heat a large, wide-based pan (preferably non-stick) with 3 tbsp [4 1/2 tbsp] [6 tbsp] vegetable oil over a medium heat
Once hot, add the herby fish fingers and cook for 4-5 min on each side, or until golden and cooked through (you may have to do this in batches)
Tip: Your fish is cooked once it turns opaque and flakes easily
Cut the remaining lemon into wedges
Serve the herby fish fingers with the chips and peas to the side
Garnish with a lemon wedge and the aioli for dipping
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish, gluten, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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