Submit By
Marwa El Odessi - Canada

British Fish Fingers

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.

SPECIFICATIONS

• PREP TIME : 15 Min
• COOK TIME : 10 Min
• READY IN : 25 Min
• SERVINGS : 4

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

1. Preheat the oven to 220°C, gas mark 7. Cut the fish into about 12 thick equally-sized strips.
2. 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.
3. Place the fishfingers on a non-stick baking sheet and cook in the oven for 8-10 minutes until lightly golden and crisp.
4. Serve the fishfingers with oven chips and peas, cooked according to pack instructions.