G - Homemade Fish Fingers, Chunky Chips & Mangetout

Updated at: Thu, 17 Aug 2023 14:10:30 GMT

Step 1

Preheat the oven to 220ºC/ 200ºC (fan)/ 425ºF/ Gas 7. Cut the potatoes (skins on) into chunky chips. Add the chunky chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp.

Step 2

While the chips are cooking, combine the cornflour and ground turmeric with a very generous pinch of salt and pepper in a large bowl.

Step 3

Cut the basa fillets into strips. Add the basa strips to the cornflour mixture and combine until they’re fully coated in the mixture.

Step 4

Strip the mint leaves from their stems and chop them finely, discard the stalks. Slice the mangetout in half on an angle.

Step 5

Boil a kettle. Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat. Once hot, add the coated basa strips and cook for 2-3 min on each side or until cooked through, golden and crisp – these are your homemade fish fingers. Tip: Your fish is cooked when it turns opaque and flakes easily.

Step 6

Meanwhile, add the sliced mangetout to a pot, covering them with boiled water until fully submerged and bring to the boil over a high heat. Once boiling, cook for 2 min or until tender with a slight bite.

Step 7

Once the mangetout are tender, drain them and return them to the pot with a large knob of butter and the chopped mint. Stir it all together – this is your minted mangetout. Serve the homemade fish fingers with the chunky chips, minted mangetout and ketchup to the side. Enjoy!

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Crispy

Delicious

Easy

Go-to

Under 30 minutes