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British Recipes

Homemade Basa Fish Fingers

Homemade Basa Fish Fingers

Homemade Basa Fish Fingers

with Tartare Sauce | Perfect for sharing

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These aren't any ordinary fish fingers... They're breaded basa dipped into homemade tartar sauce - delicious!

Tags:

Egg(s) not included

Allergens:

Pesce

•Gluten

•Egg

•Senf

The quantities provided above are averages only.

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.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Basa Fillets

(Contains: Pesce)

50 grams

Breadcrumbs

(Contains: Gluten)

1 unit(s)

Lemon

1 bunch(es)

Flat Leaf Parsley

15 grams

Capers**

96 grams

Mayonnaise

(Contains: Egg, Senf)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

Nutritional information

Energy (kJ)2005 kJ

Energy (kcal)479 kcal

Fat18.3 g

of which saturates2.6 g

Carbohydrate30.5 g

of which sugars3.7 g

Dietary Fibre3.7 g

Protein30.2 g

Salt3.2 g

Trans Fat0.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Tray

Instructions

To Start

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) 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.

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

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

Bake the Fish Fingers

2

a) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated.

b) Transfer to a lined baking tray.

c) 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.

Make the Tartare Sauce

3

a) While the fish bakes, zest and quarter the lemon. Finely chop the parsley (stalks and all). Finely chop the capers.

b) In a small bowl, combine a pinch of lemon zest, the capers, mayonnaise and three quarters of the parsley. Season with salt and pepper, then squeeze in lemon juice to taste. This is your tartare sauce!

c) Once baked, add your fish fingers to a serving dish and sprinkle over the the remaining parsley.

d) Serve the tartare sauce on the side for dipping. Squeeze over any remaining lemon if you'd like.

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