Bill Granger's fish fingers and fries recipes
Oven-baked fries and simple home-made fish fingers makes Bill Granger's main the perfect children's healthy option.
Ingredients
- 80 g firmly packed fresh breadcrumbs
- 60 g grated parmesan 2 eggs, lightly beaten
- 60 g plain (all-purpose) flour
- 500 g firm white fish fillets (I like flathead), cut into fat strips
- 1 tbsp olive oil
- 25 g butter
- 2.8 oz firmly packed fresh breadcrumbs
- 2.1 oz grated parmesan 2 eggs, lightly beaten
- 2.1 oz plain (all-purpose) flour
- 17.6 oz firm white fish fillets (I like flathead), cut into fat strips
- 1 tbsp olive oil
- 0.9 oz butter
- 2.8 oz firmly packed fresh breadcrumbs
- 2.1 oz grated parmesan 2 eggs, lightly beaten
- 2.1 oz plain (all-purpose) flour
- 17.6 oz firm white fish fillets (I like flathead), cut into fat strips
- 1 tbsp olive oil
- 0.9 oz butter
- 1.25 kg potatoes, scrubbed but not peeled
- 3 tsp olive oil
- 2.8 lbs potatoes, scrubbed but not peeled
- 3 tsp olive oil
- 2.8 lbs potatoes, scrubbed but not peeled
- 3 tsp olive oil
- 1 handful lemon wedges
- 1 cup caper mayonnaise (optional)
- 1 handful lemon wedges
- 1 cup caper mayonnaise (optional)
- 1 handful lemon wedges
- 1 cup caper mayonnaise (optional)
Details
- Cuisine: American
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Preheat the oven to 230C/gas 8 and put two baking trays in the oven to heat up for 20 minutes.
- To make the fries, cut the potatoes into chips, dry with a clean tea towel (dish towel), toss with the olive oil and sprinkle with sea salt. Remove the hot baking trays from the oven, lay a sheet of baking paper on each one, then spread the chips on top. Return the trays to the oven and bake the chips for 30 minutes, or until golden, turning with tongs halfway through cooking.
- Meanwhile, mix the breadcrumbs and parmesan together in a bowl and season with sea salt and freshly ground black pepper. Put the eggs in another bowl.
- Mix the flour with some salt and pepper in a third bowl. Dip each piece of fish in the flour, then the egg, then the breadcrumbs. (You can do this in advance if you like, and then keep the crumbed fish covered in the fridge for up to 2 hours.)
- Heat the olive oil and butter in a large non-stick frying pan over medium-high heat. Add the fish in batches and cook gently for about 2 minutes on each side, until lightly golden, adding a little more oil and butter if needed.
- Serve the fish fingers with the fries and lemon wedges, and perhaps a bowl of caper mayonnaise.
Recipes and images taken from Bill Cooks for Kids by Bill Granger (£12.99), published by Murdoch Books.
You might also like
lovefood's top five fish recipes from around the world
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature