Crumbed Fish or Fish Fingers
A crunchy, delicious, and healthier alternative to a classic that the kids will love.
25 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings800 g Barramundi or Flathead fillets, cut into fingersSorry this product is not available at your store
1 tsp garlic powder
1/4 cup potato flour
1/2 cup quinoa flakes
1/4 cup parmesan cheese, grated
2 cups frozen peas
1 potato, peeled, cut into thirds
1 tbsp butter
Directions
- Season fish fingers with salt, pepper, and garlic powder.
- In a shallow bowl, add the potato flour. In a second bowl, whisk the eggs. In a third bowl, combine the quinoa flakes with parmesan.
- Dip fish in the potato flour, dusting off excess, followed by the egg then coat with the quinoa mix. Set aside on a tray.
- Heat oil in a small frying pan over medium heat. Fry the fish for 1-2 minutes on each side. When golden, remove from the pan and drain on a rack lined with a paper towel.
- Alternatively, fish fingers can be lightly sprayed with oil and baked in an oven at 180C for 10-15 minutes.
- To make the mushy peas, cook the potato in a pot of boiling water. When potatoes are tender, add the frozen peas and simmer for 3-4 minutes. Drain, transfer to a bowl, add butter and crush the peas and potatoes with a fork. Season to taste.