Fish Fingers with Baby Roasties and Lemon Mayo

Fish Fingers with Baby Roasties and Lemon Mayo

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, January 7, 2018.
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Use a non-stick frypan for best results when frying fish. Serve fish fingers with GF tomato sauce instead of the lemon mayo, if preferred.

Ingredients

Baby Roasties

  • 600g baby potatoes, scrubbed and diced 3cm

Fish Fingers

  • 450g fish fillets
  • ½ cup GF flour
  • ¼ teaspoon salt
  • 1 egg
  • 3 tablespoons milk
  • 1 cup panko breadcrumbs

Salad

  • ½ telegraph cucumber, cut in half lengthways and thinly sliced
  • 1 capsicum, thinly sliced
  • ½ bag mesclun
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons GF vinegar (e.g. red wine, white wine)

Lemon Mayo

  • ¼- cup GF mayonnaise
  • Juice of ½-1 lemon

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare your veggies. Toss potatoes with a drizzle of oil on prepared tray and season. Roast for 25 minutes, until tender and crispy. Turn once during cooking.
  2. Pat fish dry with paper towels, remove any remaining scales or bones and season. Slice fillets into 2cm x 8cm strips. Place flour in a bowl with salt; whisk egg with milk in a second bowl; place breadcrumbs in a third bowl.
  3. Coat fish first in flour, then egg/milk mixture, then breadcrumbs, shaking off excess as you go. Place on a clean, dry plate or tray.
  4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook fish, in batches, for about 2 minutes each side (depending on thickness), or until golden and just cooked through. Wipe out pan between batches and add more oil if needed.
  5. Combine all salad ingredients in a large bowl and season to taste. In a small bowl, combine mayonnaise and lemon juice together.To serve, divide baby roasties and fish fingers between plates. Serve salad with a dollop of lemon mayo on the side to dip fish fingers into.
  6. To serve, divide baby roasties and fish fingers between plates. Serve salad with a dollop of lemon mayo on the side to dip fish fingers into.

Nutritional Information

Energy 2381 kj
569 kcal
Protein 29.7g
Carbohydrate 51.8g
Fat 26.5g