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Crumbed fish fingers and vegetable chips
Crumbed fish fingers and vegetable chips
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Whip up a delicious and nutritious meal for the kids with homemade fish fingers and veggie chips.
Ingredients:
  • 2 medium sebago potatoes, cut into 2cm-thick chips
  • 300g orange sweet potato, cut into 2cm-thick chips
  • 1 large carrot, cut into 2cm thick chips
  • olive oil cooking spray
  • 125.00 ml plain flour
  • 64.38 gm reduced-fat milk
  • 1 egg, lightly beaten
  • 500.00 ml fresh wholemeal breadcrumbs
  • 400g firm white fish fillets, cut into 2cm-thick strips
  • 200g broccoli, trimmed, cut into florets
  • 200g cauliflower
  • 30g reduced-fat spread
  • 169.95 gm reduced-fat milk, warmed
  • 82.50 ml reduced-fat grated tasty cheese
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper. Place potato, sweet potato, and carrot on one tray. Give them a light spray of oil. Bake for 15 minutes.
  • Coat each piece of fish by dipping it in flour, then in the milk and egg mixture, and finally in the breadcrumbs. Arrange all the coated fish on a tray. Bake for 15 minutes or until the fish is golden, cooked through, and the vegetables are tender.
  • Prepare the cheese sauce by melting spread in a saucepan over medium heat. Stir in flour and cook for 1 minute until the mixture bubbles and thickens. Gradually whisk in milk until the sauce boils and thickens. Finally, add the cheese and stir until smooth.
  • In a large microwave-safe dish, combine broccoli and cauliflower with 1/4 cup of cold water. Cover with plastic wrap and microwave on high for 4 to 5 minutes, until just tender.
  • Arrange the fish, vegetable chips, broccoli, and cauliflower on plates. Drizzle cheese sauce over the steamed vegetables. Serve and enjoy!

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