Chilli, lime and cashew fish fingers

Готовим Fish Chilli, lime and cashew fish fingers

The classic kids favourite has been given a healthy, low-fat make-over in this modern fish finger recipe.

Lables: Diabetes friendly Low sugar Shellfish free
  1. Place flour on a large plate. Whisk milk and egg together in a shallow bowl. Combine breadcrumbs, cashews, lime rind and chilli on a large plate. Coat 1 piece of fish in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining ingredients. Refrigerate until required.
  2. Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper. Arrange potato on 1 prepared tray. Spray with oil. Bake for 20 minutes.
  3. Place fish, in a single layer, on remaining prepared tray. Spray with oil. Bake fish with potato, turning once, for 15 minutes or until the fish is golden and cooked through and chips are tender.
  4. Serve fish and chips with lime wedges and green salad.

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1/2 cup plain flour
1/3 cup milk
1 egg
2 cups fresh breadcrumbs
1/2 cup finely chopped unsalted cashews
2 tsp finely grated lime rind
1 tsp dried chilli flakes
500g firm white fish fillets, cut into 2cm-thick strips
4 medium sebago potatoes, cut into 2cm-thick chips
Olive oil cooking spray
Lime wedges and green salad, to serve

Adv

Autors
Preparation time
25
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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