Fish fingers & Chips Tray Bake
This might take a smidge more effort than the ‘out of the box’ version. But, this one-tray recipe is worth the tiny bit more effort, not only because it doesn’t contain the seed oils and additives that frozen one contain, but because they taste SO much better!
INGREDIENTS
4 Potatoes
2 tbsp Olive Oil
½ tsp Salt
4 Fish Fillets cut into strips (roughly fish finger size)
½ cup spelt flour
2 Eggs
100 grams Breadcrumbs (sourdough leftovers are amazing here)
Peas to serve
Green salad to serve
METHOD
Preheat the oven to 200°C and place your baking tray in to heat up.
Wash the potatoes well and leave the skin on.
Cut into chips – roughly 2cm slices, then turn and cut into 2cm chips.
Dry the chips and toss with 2 tbsp Olive Oil and ½ tsp Sea Salt.
Place in the preheated tin and cook for 20 mins or until they start to turn golden brown.
Set up one dish with flour, one with beaten egg and one with breadcrumbs.
Take the fish to dip and coat in the flour, then dredge into the beaten egg. Finally, coat with Breadcrumbs.
Once the chips are just starting to colour nestle the breaded fish into the tray and bake for 15 mins or until golden and cooked through – drizzle with a tiny bit of olive oil to aid the colouring
You can use this time to cook some peas – these taste especially good with a knob of butter and a little squeeze of lemon. You can now assemble a simple green or garden salad to complete the meal and up your veggie intake.
Once your fish is cooked and the chips are crisp and golden remove from the oven, serve and enjoy!
RECIPE NOTES
You can also make this recipe with chicken tenderloins to replace the fish.
