Kid's Fish Fingers & Chips
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Kid's Fish Fingers & Chips

with Lemon Zest Mayo

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

450 grams


2 unit(s)

Basa Fillets

(Contains Fish)

50 grams


(Contains Cereals containing gluten)

1 unit(s)


64 grams


(Contains Egg, Mustard)

120 grams


Not included in your delivery

1 unit(s)


2 tbsp

Oil for the Breadcrumbs

¼ tsp

Salt for the Breadcrumbs


Nutritional information

Energy (kJ)3038 kJ
Energy (kcal)726 kcal
Fat22.7 g
of which saturates3.5 g
Carbohydrate79.7 g
of which sugars8.7 g
Protein36.5 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Small Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

b) Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

c) Meanwhile, pat the basa with kitchen paper to remove any excess moisture. Slice each basa fillet lengthways into 2cm wide strips and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.


a) Crack the egg (see pantry for amount) into a medium bowl and whisk.

b) Put the breadcrumbs into another bowl, then season with salt (see pantry for amount) and pepper.

c) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray. 

d) Drizzle the fish fingers with a little oil, then bake on the middle shelf until the fish is cooked, 15-18 mins. IMPORTANT: The fish is cooked when opaque in the centre.


a) Zest and quarter the lemon. Boil a half-full kettle.

b) In a small bowl combine a pinch of lemon zest and the mayo.

c) When the fish fingers and chips have 5 mins remaining, pour the boiled water into a medium saucepan with 0.25 tsp. Bring back to the boil on high heat and add the peas. Reduce the heat to medium and cook for 2-3 mins. Drain in a sieve and return to the pan. Drizzle with oil and season with salt and pepper.

d) Serve the fish fingers with the chips, peas and lemon zest mayo, with the lemon wedges on the side for squeezing over.