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Fish fingers with potato wedges and coleslaw

  • 0:20 Prep
  • 0:35 Cook
  • 2 Servings
  • Advanced


  • 1 (about 200g) large sebago potato, halved lengthways, cut evenly into 12 wedges
  • 2 teaspoons olive oil
  • 105g (1 1/2 cups) fresh breadcrumbs, from day-old bread
  • 40g (2 tablespoons) butter, melted
  • 2 tablespoons plain flour
  • 1 egg, lightly whisked
  • 270g white skinless boneless fish fillets (like perch), cut crossways into 3cm-wide slices


  • 100g red cabbage, core removed, finely shredded crossways
  • 1 carrot, coarsely grated
  • 2 tablespoons chopped fresh continental parsley
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice


  • 1
    Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
  • 2
    Place the potato wedges in a medium bowl. Add the oil and toss to coat well. Place the potato wedges in a single layer on the lined tray and bake in preheated oven for 20 minutes.
  • 3
    Meanwhile, place the breadcrumbs in a medium bowl, add the melted butter and stir to combine. Place the flour on a medium plate and the egg in a small bowl.
  • 4
    Toss each piece of fish in flour to coat evenly and shake off any excess. Dip the fish in the egg and then toss in the breadcrumbs to coat evenly.
  • 5
    Remove the tray of potato wedges from the oven. Move the wedges to one side of the tray to make room for the fish. Place the fish pieces on the tray in a single layer and bake for 15-20 minutes or until the wedges are golden and the fish is cooked through.
  • 6
    To make the coleslaw, place the cabbage, carrot, parsley, mayonnaise and lemon juice in a medium bowl and toss well to combine.
  • 7
    Serve the fish fingers and potato wedges with the coleslaw.

Source: taste.com.au


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