Fish Fingers and Sweet Potato Wedges | As in PROPER Homemade Fish Fingers
We all love a fresh takeaway dinner of fish and chips.
But, let’s face it, they taste best on family holidays by the beach.
When it comes to everyday dinnertime, we prefer this homemade fish fingers recipe when it comes to everyday dinnertime.
It’s jam-packed with nutrients and surprisingly quick and easy to prepare. And it’s become a favourite with the young bunch at We Might Be Tiny HQ over the years.
We love it on lazy nights in as a healthy alternative to takeaway options or when mum and dad simply can’t be asked to whip up an elaborate meal.
The quantities in this recipe feed your young crew, but you can easily up the amounts and turn these homemade fish and chips into a full-blown family meal. Simply add a side salad for the grown-ups and you’re good to go.
Want to make it even more fun?
Take our pick from our Bear, Cat or Bunny Snackies and serve dinner in this fun snack box. Each Snackie comes with signature character features that add the fun back into dinnertime.
And when you’ve pleased young and old with your next-level culinary skills, simply hand over the fishy business to your dishwasher. Because just like all our We Might Be Tiny silicone products, Snackies love a good workout in your dishwasher, microwave, oven or freezer.
Makes 12 fish fingers and 12 wedges | Prep 15 minutes | Cook 25 minutes
- 500 g skinless white fish (goldband snapper, barramundi, whiting, rankincod) equates to two large fish fillets
- 100 g (1 ½ cups) panko breadcrumbs
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- zest of one lemon
- salt and pepper
- 1 egg
SWEET POTATO CHIPS
- 500 g sweet potato, cut into wedges equates to one large sweet potato
- 4 tbsp olive oil
- 1 tbsp thyme leaves
- 2 tbsp Mexican/Taco seasoning (1 tsp smoked paprika, 1 tsp coriander, 1 tsp cumin, 1 tsp chilli)
- salt and pepper
- 3-5 tbsp semolina
Preheat oven to 180 C and grease a baking tray with ghee.
Cut fish into even slices/fingers.
In a flat glass dish, combine panko breadcrumbs, cumin, garlic, smoked paprika, lemon zest, and salt and pepper.
Whisk egg in a separate container and dip each fish slice in egg before evenly coating with the crumb mixture. Lay out on baking tray and bake for 15-20 minutes until crispy and golden brown.
Turn fingers and bake again until all sides are equally cooked.
SWEET POTATO WEDGES
Preheat oven to 180 C and line a baking tray with parchment paper.
Toss wedges in olive oil and spices and then transfer onto prepared tray and spread out evenly with space between each wedge.
Dust with semolina (this helps with crispiness) and bake for 20-25 minutes
or until golden and cooked through. Be careful not to overcook as they will go soft.
Serve warm in your favourite Snackie with fish fingers.