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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!

Allergens:FishEggsGluten

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
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potato

2 sachet

All-American spice blend

1 unit

carrot

1 unit

cucumber

1 unit

lemon

1 packet

white fish fillets

(ContainsFish)

1 packet

smokey aioli

(ContainsEggs)

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

(ContainsGluten)

½ tsp

salt

2 unit

eggs

(ContainsEggs)
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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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