HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrumbed Fish Fingers
Crumbed Fish Fingers

Crumbed Fish Fingers

with Spiced Potato Wedges & Smokey Slaw

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Take our word for it – once you've had homemade fish fingers, you'll never look back. Served with gently spiced potato wedges and a creamy rainbow slaw, you’ll be throwing yourself at this dish before it’s even hit the dinner table!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit


2 sachet

All-American spice blend

1 unit


1 unit


1 unit


1 packet

white fish fillets


1 packet

smokey aioli


1 bag

slaw mix

2 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

Not included in your delivery

olive oil

2 tsp

plain flour


½ tsp


2 unit


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2790 kJ
Fat25.9 g
of which saturates3.6 g
Carbohydrate60.7 g
of which sugars11.4 g
Dietary Fibre0 g
Protein44.1 g
Cholesterol0 mg
Sodium871 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Divide the wedges between two oven trays lined with baking paper. Drizzle with olive oil and sprinkle with the All-American spice blend. Toss to coat and bake until tender, 20-25 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time!


While the wedges are baking, grate the carrot (unpeeled). Thinly slice the cucumber into halfmoons. Slice the lemon into wedges. Cut the white fish fillets into 2cm strips.


In a large bowl, combine olive oil (2 tsp for 2 people / 4 tsp for 4 people), a squeeze of lemon juice and 1/2 the smokey aioli. Add the slaw mix, carrot and cucumber, season to taste with salt and pepper and toss to combine.

TIP: Preparing the slaw early allows the cabbage to soften slightly by the time you're ready to serve.


In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the panko breadcrumbs and a pinch of pepper. Dip the fish into the seasoned flour, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.


When the wedges have 10 minutes cook time remaining, heat a large frying pan over a mediumhigh heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed fish fingers and cook until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fish.

TIP: Add extra oil if needed so the fish doesn't stick to the pan. TIP: The fish is cooked through when the centre turns from translucent to white. TIP: The fish is cooked through when the centre turns from translucent to white.


Divide the spiced potato wedges, crumbed fish fingers and smokey slaw between plates. Serve with the lemon wedges and remaining smokey aioli.