Crisp fish fingers with oven chips

Fairlady
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (15)

1.00 kg potatoes
100.00 ml fresh chillies — 573
salt and freshly ground black pepper
750.00 g tomatoes — ripe
1.00 garlic — cloves, chopped
30.00 ml fresh chillies — 573
15.00 ml vinegar — balsamic
6.00 fish — fillets
45.00 g flour
5.00 ml dried mixed herbs
2.00 eggs — beaten
30.00 ml fresh parsley — chopped
100.00 g breadcrumbs — fresh
100.00 g almonds — flaked
125.00 g butter
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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.



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