FISH FINGERS AND CHIPS
Crispy golden fish fingers served with crunchy oven-baked chips make for a classic comfort food meal that’s quick, tasty, and loved by all ages. Great for weeknights or easy weekend dinners.
Ingredients
For the Fish Fingers:
- 1 lb white fish fillets cod or haddock, cut into strips
- ½ cup all-purpose flour
- 2 eggs beaten
- 1 cup breadcrumbs panko or regular
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Oil spray or light vegetable oil for baking
For the Chips:
- 4 medium russet potatoes peeled and cut into thick fries
- 2 tablespoons olive oil
- Salt to taste
- Optional: chopped parsley or vinegar for serving
Instructions
Prepare the Chips:
- Preheat oven to 425°F (220°C). Toss potato wedges with olive oil and salt. Spread on a baking tray and bake for 25–30 minutes, flipping halfway.
Prepare the Fish:
- Season fish strips with salt, pepper, paprika, and garlic powder. Dredge in flour, dip in beaten eggs, then coat with breadcrumbs.
Cook the Fish Fingers:
- Place on a greased baking tray. Spray lightly with oil and bake for 15–20 minutes, turning halfway, until golden and crispy.
Serve:
- Plate fish fingers with a side of chips. Add tartar sauce, ketchup, or lemon wedges as preferred.
Notes
- Make Ahead: You can bread the fish fingers ahead of time and store them in the fridge for up to 1 day before baking.
- Customizing the Flavor: Add lemon zest to breadcrumbs for a citrusy twist. Use sweet potatoes for a healthier chip option.
- Serving Suggestions: Serve with peas, coleslaw, or tartar sauce for a complete meal.
- Allergy-Friendly Options: Use gluten-free flour and breadcrumbs if needed.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best crispiness.