Homemade Fish Fingers with Lemon & Thyme New Potatoes
- Contains Fish
- Contains Eggs
Prepared with
Ingredients
- 14oz chunky cod fillets
- 1.75oz plain flour
- Zest of 1 lemon, divided
- Salt and pepper
- 1 large egg, beaten
- 1.75oz dried breadcrumbs
- Spray oil
For the potatoes
- 17.5oz new potatoes, with skins on
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh thyme leaves OR
- 1 tsp dried thyme
- 1 garlic clove, crushed
- Sea salt flakes and pepper
To serve
- For garnish Lemon wedges and parsley
- To serve peas and tartar sauce
Instructions
Step 1
Remove skin from fillets. Cut cod into chunky strips about 2.5cm x 10cm
Step 2
Prepare three shallow bowls for coating the fingers. One plate with flour, half the lemon zest and seasoning mixed together. One plate with egg, and one with breadcrumbs
Step 3
Dip the cod fingers first in flour mixture, then in egg, and finally in the breadcrumbs. Insert crisper plate in both drawers and spray zone 1 drawer plate with oil. Place fish fingers in drawer. Spray with oil
Step 4
If potatoes are too big, cut in half. In a bowl, put olive oil, lemon juice, lemon zest, thyme, garlic and salt. Add potatoes, toss to ensure they are thoroughly coated in oil mixture. Add potatoes to zone 2 drawer and insert both drawers into unit
Step 5
Select zone 1, select AIR FRY, set temperature to 210°C, and set time to 15 minutes. Select zone 2, select ROAST, set temperature to 180°C and set time to 20 minutes. Select SYNC. Press the START/STOP button to begin cooking. When zone 1 and 2 reaches 10 minutes, turn fishfingers over and give potatoes a shake. When cook time is finished, use silicone coated tongs to remove food to a serving dish
Step 6
Serve immediately with salad, tartar sauce, garnished with lemon wedges and parsley