Fish Fingers With Potato Wedges
- 4 medium potatoes, peeled and cut into wedges
- 1 tbsp olive oil
- 1 1/3 lbs white fish fillets, cut into 1-inch strips
- 1/4 cup flour, seasoned with salt and pepper
- 1/3 cup milk
- 1 None egg, lightly beaten
- 1 cup dry breadcrumbs
- None None Salad, mayonnaise and lemon wedges, to serve
- Preheat the oven to 425u0b0F. Line 2 baking pans with parchment paper.
- Toss the potato wedges with the oil in a large bowl. Season to taste. Arrange in a single layer on one of the prepared pans. Bake for 20 mins.
- Meanwhile, toss fish pieces in flour, shaking off excess. Dip into combined milk and egg, then breadcrumbs, pressing firmly to coat. Place on second pan. Spray with no stick cooking spray.
- Bake fish with potato wedges for a further 10-15 mins until golden and cooked through, turning fish halfway through cooking. Serve with salad, mayonnaise and lemon wedges.
potatoes, olive oil, white fish, flour, milk, egg, breadcrumbs, salad
Taken from recipes-plus.com/api/v2.0/recipes/36169 (may not work)