Crisp fish fingers with oven chips

Recipe from: 3/18/1998 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 1
    kg
    potatoes
  • 100
    ml
    olive oil
  • salt and milled pepper
  • 750
    g
    ripe tomatoes
  • 1
    clove garlic, chopped
  • 30
    ml
    olive oil
  • 15
    ml
    balsamic vinegar
  • 6
    fish fillets of your choice
  • 45
    g
    flour
  • 5
    ml
    dried herbs
  • 2
    eggs, beaten
  • 30
    ml
    chopped parsley
  • 100
    g
    fresh breadcrumbs
  • 100
    g
    flaked almonds, chopped
  • 125
    g
    butter
 

Method

 
Cut potatoes into chunky quarters, toss with olive oil, season and place in a roasting pan. Roast at 180 ºC for 50 minutes, or until crisp and golden. Quarter tomatoes, place in a roasting pan with garlic, oil and vinegar. Season, then roast for 20 to 30 minutes. Purée coarsely. Cut fish diagonally into wide fingers. Mix flour with herbs and a little seasoning. Dip fish into seasoned flour, then into beaten egg, parsley, breadcrumbs and, finally, almonds. Heat butter in frying pan and fry fish fingers for 1 to 2 minutes on either side, or until cooked and crisp. Serve with potatoes and tomato purée.
 

Read more on: starch  |  roast  |  shallow-fry
 

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