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Chilli, lime and cashew fish fingers
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Modern, healthy twist on a kid's favorite: low-fat fish fingers.
Ingredients:
  • 125.00 ml plain flour
  • 84.98 gm milk
  • 1 egg
  • 500.00 ml fresh breadcrumbs
  • 125.00 ml finely chopped unsalted cashews
  • 2 tsp finely grated lime rind
  • 1 tsp dried chilli flakes
  • 500g firm white fish fillets, cut into 2cm-thick strips
  • 4 medium sebago potatoes, cut into 2cm-thick chips
  • Olive oil cooking spray
  • Lime wedges, to serve
  • Green salad, to serve
Instructions:
  • - Spread flour on a large plate. - Mix milk and egg in a shallow bowl. - Combine breadcrumbs, cashews, lime rind, and chili on a large plate. - Coat a piece of fish in flour, shaking off excess. - Dip the floured fish in the egg mixture. - Coat the fish in the breadcrumb mixture. - Place the coated fish on a plate. - Repeat with the remaining ingredients. - Refrigerate until ready to use.
  • Preheat the oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper. Place the potatoes on one tray, spray with oil, and bake for 20 minutes.
  • Arrange fish in a single layer on the tray. Lightly coat with oil. Bake fish and potatoes together, flipping once, for 15 minutes until the fish is golden and fully cooked, and the fries are tender.
  • Garnish fish and chips with fresh lime wedges and a side of green salad.

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