British Fish Fingers
Submitted By: Marwa El Odessi - Canada
British Cuisine
I had this quick and easy recipe which becomes a family recipe favorite. It was taken from chef Thomas of the home made blues restaurant in Leeds, he is a personal friend of mine and it's a trustworthy trial he also makes the best homemade pasta sauce.
TIMING
- PREP TIME : [15] Min
- COOK TIME : [10] Min
- READY IN : [25] Min
INGREDIENTS
- 600g Waitrose Perfectly Balanced Oven Chips
- 450g Icelandic skinless cod fillets
- 100g fresh wholemeal breadcrumbs
- 20g pack fresh flat-leaf parsley, chopped
- 2 tbsp Waitrose Tomato Pesto
- 3 tbsp plain flour
- 2 eggs, beaten
- 250g Waitrose Garden Peas (frozen)
PREPARATION
- Preheat the oven to 220°C, gas mark 7. Cut the fish into about 12 thick equally-sized strips.
- Mix the breadcrumbs, parsley and tomato pesto together in a bowl until combined. Place the breadcrumb mixture, flour and beaten egg in 3 separate shallow bowls. Coat each piece of fish first in the flour, then in the egg and finally, roll in the breadcrumbs.
- Place the fishfingers on a non-stick baking sheet and cook in the oven for 8-10 minutes until lightly golden and crisp.
- Serve the fishfingers with oven chips and peas, cooked according to pack instructions.
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