Ingredients Jump to Instructions ↓

  1. 500g bag frozen potato wedges

  2. 800g (1lb 12oz) white fish (cod, haddock or pollock), cut into strips

  3. 2 eggs, lightly beaten

  4. 100g (3 1/2 oz) breadcrumbs

  5. 2-3tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C (400°F, gas mark 6) and cook the potato wedges for 20 mins or until golden brown. Meanwhile, coat the strips of fish in the egg, then cover with breadcrumbs. Heat the olive oil in a large frying pan and fry the fish fingers for 2 mins on each side or until golden. Serve with the wedges, mayo and peas.


Send feedback