Homemade Basa Fish Fingers and Chips
Serves 2 | with Peas and Lemon Mayo
Kids will love getting in the kitchen to help parents make this dinnertime fav, complete with peas, breaded basa fish fingers and homemade chips. Yum!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Basa Fillets
(Contains Fish)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 unit(s)
Lemon
64 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Peas
Not included in your delivery
1 unit(s)
Egg
2 tbsp
Oil for the Breadcrumbs
¼ tsp
Salt for the Breadcrumbs
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
b) Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
a) Meanwhile, pat the basa with kitchen paper to remove any excess moisture.
b) Slice each basa fillet lengthways into 2cm wide strips and season with salt and pepper.
c) Crack the egg (see pantry for amount) into a medium bowl and whisk.
a) Put the breadcrumbs and oil for the breadcrumbs (see pantry for amount) into another medium bowl, then season with salt (see pantry for amount) and pepper and mix to combine
b) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.
a) Drizzle the fish fingers with a little oil, then bake on the middle shelf until the fish is cooked, 15-18 mins. IMPORTANT: The fish is cooked when opaque in the centre.
b) While everything is in the oven, zest and quarter the lemon.
c) Boil a half-full kettle.
d) In a small bowl, combine a pinch of lemon zest with the mayo and set aside for serving.
a) When the fish fingers and chips have 5 mins remaining in the oven, pour the boiled water from your kettle into a medium saucepan with 0.25 tsp.
b) Bring back to the boil on high heat and add the peas. Reduce the heat to medium and cook for 2-3 mins.
c) Once cooked, drain in a sieve and return to the pan. Drizzle with oil and season with salt and pepper.
a) Share the homemade basa fish fingers, chips, peas and lemon mayo between 2 serving plates.
b) Serve with the lemon wedges on the side for squeezing over if you wish.
Enjoy!
