Homemade Basa Fish Fingers and Chips
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Homemade Basa Fish Fingers and Chips

Homemade Basa Fish Fingers and Chips

Serves 2 | with Peas and Lemon Mayo

Kids will love getting in the kitchen to help parents make this dinnertime fav, complete with peas, breaded basa fish fingers and homemade chips. Yum!

Allergens:
Fish
Cereals containing gluten
Egg
Mustard

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
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Basa Fillets

(Contains Fish)

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

1 unit(s)

Lemon

64 grams

Mayonnaise

(Contains Egg, Mustard)

120 grams

Peas

Not included in your delivery

1 unit(s)

Egg

2 tbsp

Oil for the Breadcrumbs

¼ tsp

Salt for the Breadcrumbs

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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.

Utensils

Baking Tray
Bowl
Whisk
Zester
Kettle
Medium Saucepan

Instructions

Chip, Chip, Hooray
1

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.

c) When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Slice the Basa
2

a) Meanwhile, pat the basa with kitchen paper to remove any excess moisture.

b) Slice each basa fillet lengthways into 2cm wide strips and season with salt and pepper.

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

Dip and Crumb
3

a) Put the breadcrumbs and oil for the breadcrumbs (see pantry for amount) into another medium bowl, then season with salt (see pantry for amount) and pepper and mix to combine

b) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.

Into the Oven
4

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

b) While everything is in the oven, zest and quarter the lemon.

c) Boil a half-full kettle.

d) In a small bowl, combine a pinch of lemon zest with the mayo and set aside for serving.

Peas, Please!
5

a) When the fish fingers and chips have 5 mins remaining in the oven, pour the boiled water from your kettle into a medium saucepan with 0.25 tsp.

b) Bring back to the boil on high heat and add the peas. Reduce the heat to medium and cook for 2-3 mins.

c) Once cooked, drain in a sieve and return to the pan. Drizzle with oil and season with salt and pepper.

Lunch is Served
6

a) Share the homemade basa fish fingers, chips, peas and lemon mayo between 2 serving plates.

b) Serve with the lemon wedges on the side for squeezing over if you wish.

Enjoy!