If you’re feeling a little guilty about the over indulgence enjoyed by all the family over the festive period, then this recipe is for you. It’s positively virtuous.
Fish fingers and chips are obviously a popular children’s meal, but with homemade salmon fish fingers coated in a parmesan oaty crumb and crunchy garlic wedges, you’ll find this dinner gets requested again and again by everyone in the family. The crumb is super crunchy and moreish.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Last January: Roasted rainbow roots and pan fried pork, Banana and chia porridge bread, Baked tortilla, Roasted cauliflower, celery and garlic soup, Garlic, lemon and sweet chilli chicken, Oreo peanut butter brownies and Skinny orange and cardamom tealoaf.
Yield: 2 - 3 kids
- For the wedges:
- 2 small Maris Piper potatoes
- 2 tbsp olive, groundnut or vegetable oil
- 1 clove garlic, peeled and crushed
- ¼ tsp black pepper
- For the salmon fish fingers:
- 1 large egg
- 2 small skinless salmon fillets, cut into 8 ‘finger’ shapes (about 270g)
- 30g Mornflake oatbran
- 10g grated parmesan
- ½ tsp freshly ground black pepper
- Pinch of salt
- For the salsa:
- 1 ripe tomato
- ¼ onion, peeled
- 1 tsp white wine vinegar
- 1 tsp tomato puree
- ¼ tsp freshly ground black pepper
- Pinch of salt
Preheat the oven to 200C/180C fan/gas mark 6. Line two baking trays with non-stick baking parchment. Cut the potatoes (leave the skins on) into thin wedges about ½ cm wide. Toss in the oil, garlic and black pepper, then tip onto one of the prepared baking trays in a single layer before baking in the oven for 10 minutes until starting to brown and a sharp knife passes through them easily. Crack the egg into a small bowl and lightly whisk with a fork. In a small bowl combine the Mornflake oatbran, parmesan, pepper and salt. Dip each fish finger first into the egg and then the oat bran coating. Press the mixture onto the fish and place evenly spaced onto the prepared baking tray. Bake for 6 minutes along with the wedges. In the meantime make the tomato salsa by blitzing all the ingredients in a mini food processor. (You can finely chop the tomato and onion by hand if you prefer). Serve the wedges, salmon and salsa with some green beans, peas or baked beans.
I developed this recipe for Mornflake.
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