Fish Fingers with Fries & Broccoli Smash

Fish Fingers with Fries & Broccoli Smash

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, March 22, 2020.
Order Now
Order Now

Ingredients

Fries

  • 400g potatoes, cut into chips
  • 1 carrot, cut into chips

Fish

  • 1 pack market fish, cut into thick strips
  • 2 Tbsp flour
  • 1 egg
  • 3/4 pack panko breadcrumbs
  • Zest of 1/2 lemon

Broccoli Smash

  • 1 broccoli, finely diced
  • 250g frozen peas

To Serve

  • 2 Tbsp picklenaise
  • 1/2 lemon, cut into wedges

Steps

  1. Preheat oven to 230°C. Bring a medium pot of salted hot tap water to the boil. Prep & cook chips. Toss chips with a drizzle of oil on a lined oven tray. Season and cook for about 25 minutes, until golden and tender.
  2. Prep fish. Pat fish dry and cut into thick strips. Season and add to a bowl, along with flour and toss to coat. Add egg to bowl, split the yolk and toss to coat fish. Place breadcrumbs, lemon zest and 1/4 tsp salt in another bowl. Place pieces of fish into the crumbs, turn to coat each piece well and place on a plate or tray.
  3. Prep broccoli smash. Add broccoli and peas to pot of boiling water. Cook for 6-8 minutes, or until soft. Drain well, return to pot and roughly mash with a knob of butter. Season to taste. Cover to keep warm.
  4. Cook fish & prep lemon. Heat a drizzle of oil in a fry-pan on medium heat. Cook fish, in batches, for 2-3 minutes each side (depending on thickness), or until golden and just cooked through. Wipe out pan between batches and add more oil if needed. Set lemon aside.
  5. Serve fish with chips, broccoli smash, picklenaise and a lemon wedge.

Nutritional Information

Energy 1946 kj
465 kcal
Protein 42.2g
Carbohydrate 49.8g
Fat 13.3g