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Garlic & Herb Crumbed Fish Fingers

Garlic & Herb Crumbed Fish Fingers

with Garden Salad & Wedges

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

Allergens:FishGlutenEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

potato

1 punnet

cherry tomatoes

1 unit

carrot

1 packet

white fish fillets

(ContainsFish)

2 packet

panko breadcrumbs

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

2 sachet

garlic & herb seasoning

1 bag

mixed salad leaves

1 packet

garlic aioli

(ContainsEggs)

Not included in your delivery

olive oil

3 tbs

plain flour

(ContainsGluten)

2 unit

egg

(ContainsEggs)

1 tbs

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2470 kJ
Fat18.1 g
of which saturates2.2 g
Carbohydrate61.2 g
of which sugars9.6 g
Protein41.4 g
Sodium879 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 2cm wedges. Place the wedges on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then 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, halve the cherry tomatoes. Grate the carrot (unpeeled). Cut the white fish fillets into 2cm strips.

3

In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the panko breadcrumbs and garlic & herb seasoning. Season with a pinch of pepper. Dip the fish into the plain flour, followed by the egg, and finally in the panko mixture. Set aside on a plate.

4

Heat a large frying pan over a medium-high 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.

5

While the fish is cooking, combine 2 tsp olive oil and the balsamic vinegar in a medium bowl. Add the mixed salad leaves, carrot and cherry tomatoes and season with a pinch of pepper. Toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the mixed salad, garlic-herb crumbed fish fingers and wedges between plates. Serve with the garlic aioli.