Fish and chips recipe
- 1kg boneless fresh white fish
- 1/3 cup plain flour
- 2 eggs, lightly beaten
- ¾ cup fresh bread crumbs
- finely grated rind of 1 lemon
- 1 packet oven baked chips
Slice the fish into 20 fingers
Place the flour in a bowl.
Break eggs into another bowl and whisk to combine.
Combine the fresh crumbs and lemon rind in a third bowl.
Place a fish finger in the flour bowl and cover well, dust off any excess. Dip the flour-coated fish finger in egg and then in the bread crumb mixture. Repeat for remaining fish fingers
Place coated fish fingers on trays and then in freezer bags if not cooking immediately. Keeps in freezer for 2-3 months
When ready to cook, preheat oven to 210°C. Line three baking trays with baking paper
Arrange fish fingers in a single layer on one tray and chips in a single layer on the other two trays. Bake for 10-15 minutes until golden and sizzling. Serve in paper boxes or paper cones
- “Why on earth make your own fish fingers?” I hear you ask! I was a little alarmed by how often I was feeding my precious ones frozen fish, especially as there is only about 50% actual fish in these products. So, make your own and frozen fish is now guilt-free!
- If you are going to freeze the fish fingers before cooking, make sure that the fish is fresh and hasn’t been previously frozen.
- For my son’s party I bought paper boxes from the local fish and chip shop, lined them with a piece of paper towel and put in a drink bottle and a little bowl of sauce. The kids loved having their own lunch box.
Recipe created by Melissa Hughes for Kidspot.