Homemade Fish Fingers with Kumara Chips

On Sunday, July 13th, 2014

  • Cooking time: Less than 60 minutes
  • Cuisine: Modern Australian
  • Serves: 4
  • Type: Seafood-Fish


  • 50g stale white bread, crusts removed
  • zest of 1 lemon
  • 1 tablespoon dill, chopped
  • 1 tablespoon chives, chopped
  • 1 tablespoon flat leaf parsley, chopped
  • 500g firm white fish fillets
  • ¼ cup plain flour
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil
  • kumara chips
  • 1kg kumara, washed
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt

Preparation method

Preheat oven to 220°C/200°C (fan forced).

For the chips, cut the kumara into chip shape pieces (approximately 1cm x 10cm). Place onto a large flat baking tray, drizzle with olive oil and toss to coat. Sprinkle with salt and bake in the oven for 25 minutes until crisp.

Place bread into the bowl of a food processor and process until coarse breadcrumbs. Add lemon zest and herbs and pulse to combine. Transfer breadcrumbs to a plate. Place flour and egg into shallow bowls.

Slice fish into thin 10cm slices, dip into flour, then egg and finally herbed breadcrumbs and coat well. Fry in a large frying pan over medium high heat for 2-3 minutes on each side until crisp and golden. Drain on absorbent paper.

Serve fish fingers with kumara chips, green salad and a lemon wedge.

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