Fish fingers with potato wedges and coleslaw
Crispy Fish Fingers with golden Potato Wedges and tangy Coleslaw make the perfect comforting yet healthy meal. Breaded white fish fillets are oven-baked to perfection and paired with flavorful potato wedges and a refreshing coleslaw made of cabbage, carrots, and a zesty mayonnaise-lemon dressing. Quick, easy, and delicious!
- 14 Apr 2024
- Cook time 35 min
- Prep time 20 min
- 2 Servings
- 12 Ingredients
Fish fingers with potato wedges and coleslaw is a delicious and well-balanced meal that combines crispy fish, oven-baked potato wedges, and a refreshing coleslaw. This recipe is not only easy to make but also perfect for a quick weeknight dinner or a weekend treat. By following the steps, you'll create a nutritious and satisfying dish that the whole family will enjoy.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the potato and cut it into wedges. In a bowl, toss the wedges with 2 tsp of olive oil, salt, and pepper.
- Arrange the potato wedges on the prepared baking sheet and bake for 25-30 minutes or until golden brown and crispy.
- Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, beat the egg. In the third bowl, mix the bread crumbs with the melted butter.
- Dip each fish strip first into the flour, then into the beaten egg, and finally into the bread crumb mixture, ensuring each piece is fully coated.
- Place the breaded fish fingers on another baking sheet lined with parchment paper. Bake in the oven for 15-20 minutes, or until the fish is cooked through and the coating is golden and crispy.
- In a large bowl, combine the finely shredded cabbage, grated carrot, and chopped fresh parsley.
- In a small bowl, mix the mayonnaise with the lemon juice. Pour this dressing over the vegetable mixture and toss until everything is well coated. Season with salt and pepper to taste.
- Once everything is cooked, serve the crispy fish fingers with the potato wedges and a side of coleslaw. Garnish with extra parsley if desired and enjoy!
Tips:
- For extra crispiness, double-coat the fish fingers by dipping them in the egg and bread crumbs twice.
- Try to use a firm white fish like cod, haddock, or tilapia for the best results.
- Preheat your oven and baking tray for the potato wedges to get them extra crispy on the outside.
- For a healthier option, you can bake the fish fingers instead of frying them.
- Feel free to add some spices like paprika or garlic powder to the bread crumbs for added flavor.
With these steps and tips, you should be able to create a mouthwatering plate of fish fingers with potato wedges and coleslaw that everyone will love. This meal combines various textures and flavors, making it a delightful dining experience. Don't forget to experiment with different spices and herbs to make the dish your own. Enjoy your homemade, delicious, and satisfying meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 720kcal | 29% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 63g | 19% |
| Fiber 6g | 16% |
| Sugar 6g | 6% |
| Fat | |
| Fat 36g | 43% |
| Saturated 11g | 37% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 480ug | 54% |
| Choline 210mg | 38% |
| Vitamin B1 0.82mg | 68% |
| Vitamin B2 0.52mg | 40% |
| Vitamin B3 9mg | 56% |
| Vitamin B6 0.88mg | 52% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 1.85ug | 77% |
| Vitamin C 40mg | 42% |
| Vitamin E 1.21mg | 8% |
| Vitamin K 120ug | 99% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.39mg | 0% |
| Iron, Fe 4.63mg | 42% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 610mg | 48% |
| Potassium, K 1190mg | 35% |
| Selenium, Se 40ug | 74% |
| Sodium, Na 590mg | 39% |
| Zinc, Zn 3.03mg | 28% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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