Homemade Basa Fish Fingers
Serves 2 | with Tartare Sauce and Lemon Wedges
Whether you're catching the game at home or pitch-side, enjoy these Homemade Basa Fish Fingers in your celebrations of the Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.
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
2 unit(s)
Basa Fillets
(Contains Fish)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
15 grams
Capers
96 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pat the basa with kitchen paper to remove any excess moisture. 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.
d) Put the breadcrumbs into another bowl, then season with salt (see pantry for amount) and pepper.
a) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated.
b) Transfer to a lined baking tray.
c) Drizzle the fish fingers with a little oil, then bake on the middle shelf until the fish is cooked, 15-18 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre.
a) While the fish bakes, zest and quarter the lemon. Finely chop the parsley (stalks and all). Finely chop the capers.
b) In a small bowl, combine a pinch of lemon zest, the capers, mayonnaise and three quarters of the parsley. Season with salt and pepper, then squeeze in lemon juice to taste. This is your tartare sauce!
c) Once baked, add your fish fingers to a serving dish and sprinkle over the the remaining parsley.
d) Serve the tartar sauce on the side for dipping. Squeeze over any remaining lemon if you'd like.
