Crispy Fish Finger Roll
with slaw and chips
Forget frozen fish fingers! These are completely homemade with flaky basa and crispy breadcrumbs, all sandwiched between sweet brioche rolls and served alongside crispy chips.
The quantities provided above are averages only.
Ingredients
240 grams
Basa
(Contains: Fish)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Carrot
600 grams
Potatoes
2 sachet(s)
Paprika
(Contains: Mustard)
½ sachet(s)
Italian Herbs
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Chilli
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Brioche Rolls
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
1 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray. Toss with paprika, salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Pat the basa dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Quarter the basa widthways.
- In a bowl, mix the breadcrumbs, salt and pepper. Spread 1 tbsp aioli over the top of the fish.
- Press the crumb firmly onto each of the fillets.
- Place a pan over medium-high heat with enough oil to cover the bottom.
- Place the fish into the pan and fry until golden, 3-4 mins on each side.
TIP: You want the oil to be hot so the fish fries properly—preheat for 2-3 mins.
- Meanwhile, thinly slice the chilli widthways (keeping the seeds and core in tact).
- Mix the chilli with the apple cider vinegar and ½ tsp sugar (per 2P) in a small bowl.
- Trim the carrot, then coarsely grate (no need to peel).
- Toss the carrot and scallion with the remaining aioli and season to taste with salt and pepper.
- Slice the brioche rolls lengthways down through the middle (don't slice all the way through).
- Pop them cut-side up into the oven to warm through, 2-3 mins.
- Fill the brioche rolls with the carrot slaw and crumbed fish.
- Drizzle the sweet chilli sauce on top of the fish.
- Serve on plates alongside the roasted potatoes.
- Garnish the adult plates with crispy onion and as much pickled chilli as you'd like.
