Pouting fish fingers, sweet potato chips & cheat's basil mayo
Pouting fish fingers, sweet potato chips & cheat's basil mayo
Ingredients
For the fish fingers
- 600g skinless, boneless pouting fillets, about 2cm thick
- 150g plain flour
- 2 large free-range eggs, beaten
- 200g panko breadcrumbs
- 1 tsp smoked paprika
- olive oil, for drizzling
For the sweet potato chips
- 4 large sweet potatoes, peeled and cut into chips
- olive oil, for drizzling
- sea salt and black pepper
For the cheat's basil mayo
- 150g good quality mayonnaise
- 1 large bunch of basil, leaves picked
- 1 lemon, juice only
Instructions
- 1
Preheat the oven to 200°C/400°F/gas mark 6.
- 2
Cut the pouting fillets into finger-sized pieces.
- 3
Set up three plates: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs mixed with the smoked paprika.
- 4
Dip each piece of pouting into the flour, then the egg, then the breadcrumbs, ensuring it's fully coated.
- 5
Place the coated fish fingers on a baking tray and drizzle with olive oil.
- 6
Bake for 12–15 minutes, or until golden and cooked through.
15 min - 7
While the fish fingers are baking, prepare the sweet potato chips.
- 8
Place the sweet potato chips on a baking tray, drizzle with olive oil, and season with salt and pepper.
- 9
Bake for 20–25 minutes, or until golden and crispy, turning halfway through.
25 min - 10
Meanwhile, make the cheat's basil mayo.
- 11
Place the mayonnaise, basil leaves, and lemon juice into a blender and blitz until smooth and green.
- 12
Serve the fish fingers and sweet potato chips with the basil mayo.
