Homemade Fish Fingers, Chips and Tartare Sauce (HC)
Ingredients
Fish Fingers:
1 x 175g skinless cod fillet
1 egg, beaten
25g panko breadcrumbs
½ tsp paprika
Freshly ground black pepper
Chips:
100g potato, peeled or skin on and sliced into chips
½ tsp olive oil
¼ tsp onion granules
¼ tsp smoked paprika
Freshly ground black pepper
Tartare Sauce:
30g full-fat Greek yoghurt
10g full-fat mayonnaise
½ tbsp gherkins, finely diced
¼ shallot, finely diced
1 tsp lemon, juice
1 tsp fresh parsley, finely chopped
Freshly ground black pepper
Instructions:
Preheat the oven to 200°C/180°C fan.
In a bowl mix together sliced potato, olive oil, onion granules, smoked paprika and pepper.
Lie onto a lined and greased baking tray in a single layer and bake in the oven for 40 minutes, shaking halfway. Alternatively cook in the air fryer in a lined and greased basket for 25-30 minutes at 200°C, shaking halfway.
Slice the cod fillet into finger-sized pieces.
Add beaten egg and breadcrumbs into 2 separate dishes.
Mix breadcrumbs with paprika and season well with pepper.
Dip cod fingers into the egg and then breadcrumbs, dusting off any extra breadcrumbs.
Line a baking tray with baking paper and grease with a little bit of olive oil.
Place the cod fingers onto the tray. Bake in the oven for 20 minutes, turning halfway, until golden.
Alternatively, cook in the air fryer on a lined and greased air fryer basket for 5 minutes at 200°C, flip and cook again for 6-8 minutes at 200°C until flaky on the inside and crispy on the outside.
Whilst they cook, prepare the tartare sauce by mixing together all of the ingredients. Place into the fridge until ready to serve.
Serve together and enjoy.
