Homemade fish fingers with beans and potato wedges

Homemade fish fingers with beans and potato wedges

Egg(s) x 2

Oatmeal or breadcrumbs x 50 gram(s)

Fresh fish of your choice x 4 fillets

Potatoes x 320 gram(s)

Olive oil x 1 tbsp

Baked beans x 400 gram(s)

1. Preheat the oven to 200°C or gas mark 5.

   
   2. Lightly oil two baking trays.

   
   3. Cut the potatoes into wedges, place on the baking tray and pop in the oven. These will take about 15 min to cook.

   
   4. While the wedges start to cook, slice the fish fillets into chunky fingers about 2cms thick

   
   5. Beat the eggs in a bowl and pour the oatmeal or breadcrumbs out onto a large plate.

   
   6. Dunk each fish finger into the egg and then roll in the oatmeal or breadcrumbs, before placing onto the oiled baking tray.

   
   7. Once all the fish fingers are coated, pop them into the oven with the wedges.

   
   8. The fish fingers will take about 10 min to cook and need turning after 5 min.

   
   9. Serve with spoonfuls of warm baked bean

   ////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

American Food Proverbs

If you cook your own goose, you will have to eat it. What is sauce for the goose is sauce for the gander.